Sprout Potatoes in Creamy Sauce

Ingredients

• 800 g small potatoes (mostly waxy)
• Salt
• 40 g Butter
• 30 g flour
• 250 ml vegetable broth (instant)
• 250 ml milk
• 200 g Cream cheese
• ground pepper
• freshly grated nutmeg
• 1 tbsp Lemon Juice
• 2 sprigs of sprouts

Instructions

1. 1.

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

2. 2.

   Heat butter, sauté flour, deglaze with broth and milk, simmer gently on low heat for about 5 minutes. Stir in cheese until melted. Season sauce with salt, pepper, nutmeg, and lemon juice.

3. 3.

   Drain and peel the potatoes. Slice them thinly directly into the sauce and stir gently. Taste again. Cut sprouts and fold in loosely.