Chanterelles and Summer Potatoes
Simplicity as its best; delicious Summer potatoes, chanterelles, and green beans served with seasonal salad and herbs. Lunch doesn’t get better than that, my food appreciators.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2 1x
- Category: Simplified Vegan
Ingredients
Scale
- 1000 grams summer potatoes
- 500 grams chanterelles
- one yellow onion
- vegan butter, olive oil or margarine
- 300 grams organic green beans
- salt
- dried lovage
- dried oregano
- arugula, leaves, and flowers
- organic seasonal salads
Instructions
- Brush potatoes scrubbing vigorously until the soil, dirt, and excess peel come off.
- Measure water and salt into a large pot. Water should only cover the potatoes, do not exaggerate.
- Let the water boil thoroughly before adding them in.
- Cook same sized potatoes at once, test with a knife, when slips of the blade the potato is ready to be devoured. Around 10 to 15 minutes.
- Chop and onion and sautee in a pan in vegan butter for a few minutes before adding the cleaned fresh chanterelles—sautee for a few more minutes. Be mindful of the time. You want them just perfect, not overdone.
- Wash the salads and beans.
- Steam the beans for a few minutes or to your liking. Less the better!
- Serve with a generous sprinkle of dried lovage, salt, and vegan butter.
- Wash the salads thoroughly and servee fresh and crunchy with the dish.
- Enjoy this simplified meal with ease and take your time to taste and savor every morsel.
Notes
Life is the tastiest when it is enjoyed in the present moment. Slow down, breathe, and let the food work its charm on you and the ones you cook a meal for! Have a blissful day!
Find it online: https://sultryvegan.com/chanterelles-and-summer-potatoes/
