Red potato, cabbage and crème fraîche mash

450 g potatoes

red, mealy, medium-sized

150 g cabbage

blue

Peel and quarter the potatoes and put into the plastic perforated cooking tray. Wash the cabbage, cut into 5 mm thick slices and put in the cooking tray with the potatoes.

Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.

PowerDämpfen 100 °C for 16 Mins

50 g butter

liquid

75 g crème fraîche

sprig of parsley

flat-leaved

1 tsp paprika

ground

Salt

Pull the parsley leaves off the stems and chop.

Finely dice the steamed cabbage. Transfer the steamed potatoes to a bowl. Mash with a potato masher and mix in the cabbage and all the other ingredients. Season with salt to taste.