![Champignon-Kartoffeleintopf Champignon-Kartoffeleintopf](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/f56846d6-7b5e-44b0-b8f1-f9b843765e5d/Derivates/db73e4ca-acc6-4e27-89a3-3b9ad99a8eae.jpg)
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Ingredients
- 200 g Karotten, in Stücken (2-3 cm)
- 30 g pflanzliches Öl
- 150 g Zwiebeln, geachtelt
- 250 g Champignons, frisch, geachtelt oder geviertelt
- 200 g Saucen-Halbrahm
- 950 g Wasser
-
2
geh. TL Gemüsebouillon Paste selbst gemacht
or 1 Gemüsebouillonwürfel (für je 0,5 l) - 1 TL Salz
- ½ TL Pfeffer, gemahlen
- ½ TL Kümmel, gemahlen (optional)
- 1 TL Paprika edelsüss
- 800 g Kartoffeln, festkochend, in Würfeln (1 cm)
- 25 g Maisstärke (z. B. Maizena)
- 3 Frühlingszwiebeln, in dünnen Ringen
- Nutrition
- per 1 Portionen
- Calories
- 1687 kJ / 403 kcal
- Protein
- 9 g
- Carbohydrates
- 55 g
- Fat
- 18 g
- Saturated Fat
- 10 g
- Fibre
- 8.2 g
- Sodium
- 696 mg
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