German Potatoes with Peas Carrots and Corn
Bring a taste of hearty German home cooking to your table with this vibrant and comforting recipe for German Potatoes with Peas, Carrots, and Corn. Featuring fork-tender russet potatoes, sweet bursts of peas and corn, and savory sautéed carrots and onions, this dish is elevated with a hint of smoked paprika and fresh parsley for a perfect balance of smoky, earthy, and fresh flavors. A touch of vegetable broth ties everything together, creating a light, flavorful glaze that coats each bite. Quick to prepare in just 45 minutes and packed with colorful veggies, this dish is an ideal side for hearty German favorites like bratwurst or schnitzel, or it can stand on its own as a satisfying vegetarian option. Perfect for fans of easy, wholesome comfort food, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 3 tablespoons Butter
- 2 medium Carrots
- 1 cup Frozen peas
- 1 cup Frozen corn kernels
- 1 medium Yellow onion
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 0.5 cup Vegetable broth
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook for 8-10 minutes until just fork-tender. Drain and set aside.
While the potatoes are boiling, peel and dice the carrots into small pieces. Finely chop the onion. Set aside.
In a large skillet or sauté pan, melt 3 tablespoons of butter over medium heat. Add the chopped onions and carrots, and sauté for 5-6 minutes until softened.
Stir in the frozen peas and corn, and cook for another 3-4 minutes until heated through.
Add the drained potatoes to the skillet. Gently stir to combine so the potatoes don't break apart.
Season the mixture with smoked paprika, ground black pepper, and an additional pinch of salt to taste.
Pour in the vegetable broth, and cook for 2-3 minutes to let the flavors meld together. The broth should mostly evaporate, leaving a light glaze on the vegetables.
Chop the fresh parsley and sprinkle it over the finished dish for a burst of color and freshness.
Serve warm as a side dish to complement your favorite German main course.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 42.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5714 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
