Béchamel Peas

Rinse the potatoes thoroughly and cook them with the skin in salted water. Steam briefly, peel and cut into slices when cool.

In the meantime, peel and finely dice the onions. Finely dice the bacon and fry it in a pan at low temperature. Add butter, heat. Add onions, fry until translucent. Sprinkle with flour and sauté while stirring. While continuing to stir, add clear soup, milk and whipped cream. Sauce at low temperature for about 15 minutes gently bubble.

Season the sauce with salt, pepper, 1 pinch of cayenne pepper and a few drops of lemon juice. Cut ham into cubes, add to sauce together with potatoes and simmer for 10-15 minutes. Rinse the chives, shake them dry and cut them into fine rolls. Season the béchamel potatoes with salt and freshly ground pepper and sprinkle with chives.

…Roasted pork chops.

The dish becomes really hearty when you add meat:

Drain and dry pork chops. Fry in oil for 3 minutes on each side. Season with salt and pepper and serve with the potatoes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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