Potatoes baked in wine and vegetable broth, with onions and sage

Potato Escalope 308 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Potatoes baked in wine and vegetable broth, with onions and sage
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy
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Potatoes baked in wine and vegetable broth, with onions and sage, is a simple but delicious dish. It can be a great side dish or an independent dish for lunch or dinner.

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. During the cooking process, you will need foil.
  3. Cook the vegetable broth. To do this, peel the carrots and onions, wash, cut into several pieces and place in a saucepan.
  4. Rinse the celery stalk, cut into 3-4 pieces, also put in a saucepan. Add allspice, bay leaf, pour in water.
  5. Place over medium heat and bring broth to a boil. Reduce heat and simmer for 20 minutes.
  6. Wash the potatoes thoroughly with a brush or a clean sponge.
  7. Place the potatoes in a suitable baking dish or heavy-bottomed skillet. Season with salt and pepper.
  8. Turn on the oven to preheat to 180 degrees.
  9. Strain the vegetable broth, vegetables are no longer needed.
  10. Pour 150 ml of broth into the potato mold.
  11. Then pour in dry wine. Move the mold slightly to mix the wine and broth.
  12. Peel the second onion and cut into half rings. Place the onion on top of the potatoes.
  13. Pour vegetable oil over everything.
  14. Sprinkle the onions with dried sage.
  15. Cover the dish with a lid or foil, send to a preheated oven and bake the potatoes for 30 minutes at 180 degrees.
  16. Remove the dish from the oven, gently (steam is hot!) Remove the foil or lid and turn the potatoes over.
  17. Return the mold to the oven and bake the potatoes without foil for another 20-30 minutes, until tender and the desired crust.
  18. Remove from the oven and immediately serve potatoes baked in wine and vegetable broth, with onions and sage.
  19. Bon Appetit!

Potatoes baked in wine and vegetable broth, with onions and sage



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy

Potatoes baked in wine and vegetable broth, with onions and sage, is a simple but delicious dish. It can be a great side dish or an independent dish for lunch or dinner.

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. During the cooking process, you will need foil.
  3. Cook the vegetable broth. To do this, peel the carrots and onions, wash, cut into several pieces and place in a saucepan.
  4. Rinse the celery stalk, cut into 3-4 pieces, also put in a saucepan. Add allspice, bay leaf, pour in water.
  5. Place over medium heat and bring broth to a boil. Reduce heat and simmer for 20 minutes.
  6. Wash the potatoes thoroughly with a brush or a clean sponge.
  7. Place the potatoes in a suitable baking dish or heavy-bottomed skillet. Season with salt and pepper.
  8. Turn on the oven to preheat to 180 degrees.
  9. Strain the vegetable broth, vegetables are no longer needed.
  10. Pour 150 ml of broth into the potato mold.
  11. Then pour in dry wine. Move the mold slightly to mix the wine and broth.
  12. Peel the second onion and cut into half rings. Place the onion on top of the potatoes.
  13. Pour vegetable oil over everything.
  14. Sprinkle the onions with dried sage.
  15. Cover the dish with a lid or foil, send to a preheated oven and bake the potatoes for 30 minutes at 180 degrees.
  16. Remove the dish from the oven, gently (steam is hot!) Remove the foil or lid and turn the potatoes over.
  17. Return the mold to the oven and bake the potatoes without foil for another 20-30 minutes, until tender and the desired crust.
  18. Remove from the oven and immediately serve potatoes baked in wine and vegetable broth, with onions and sage.
  19. Bon Appetit!

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