Potatoes in Paprika Cream Sauce

Ingredients

• 400 g potatoes (4 potatoes)
• Salt
• 400 g red bell peppers (2 red bell peppers)
• 1 tbsp Rapeseed Oil
• 1 tsp Sweet paprika powder
• 250 ml carrot juice
• 50 ml whipping cream
• 30 g pumpkin seeds (2 tbsp)
• 15 g fine rolled oats (2 tbsp)
• soy sauce (to taste)

Instructions

1. 1.

   Wash the potatoes and cook them with their skins in salted water for about 20 minutes.

2. 2.

   Meanwhile, halve the bell peppers, remove the seeds, wash them, and roughly cube three quarters of each pepper.

3. 3.

   Heat oil in another pot and sauté the pepper pieces. Season with paprika powder and salt, add carrot juice, cover, and simmer over medium heat for about 15 minutes.

4. 4.

   Whip the cream in a tall container until stiff using a hand mixer.

5. 5.

   Toast the pumpkin seeds in a non‑stick pan without fat until fragrant.

6. 6.

   Cut the remaining quarter of the peppers into small cubes about 5 mm wide.

7. 7.

   Add the rolled oats to the cooked pepper pieces, remove the pot from heat, and blend everything with an immersion blender. Stir in the raw pepper cubes.

8. 8.

   Reheat the sauce, season with soy sauce if desired, and fold in the whipped cream.

9. 9.

   Drain the potatoes, rinse them under cold water, peel them, place them in the paprika cream sauce, sprinkle pumpkin seeds on top, and serve.