allgemein, vegetarisch


with TOMAMI Seasoning Sauce (TOMAMI Würzstoff)
Ingredients for 4 persons

1 kg waxy potatoes (e.g. Bio-Linda)
30 g butter
2 tbsp. Tomami Seasoning Sauce (Tomami Würzstoff)
250 ml milk
250 ml whipping cream
30 g flour (Type 405)
Dry white wine (or lemon juice)
½ bunch of chives
Freshly ground black pepper
50-80 g air-dried ham per person in very thin slices


Peel and dice the potatoes and cook in boiling salted water for about 12-15 minutes until soft, but still with some bite. Dice the butter. Put 350 ml water with the Tomami Seasoning Sauce, the milk and cream into a saucepan; whisk in the flour and butter quickly and thoroughly. Bring to the boil over medium heat while stirring constantly with a whisk.
Simmer gently for 4-6 minutes; carry on stirring. Season the sauce with a dash of white wine or lemon juice and a pinch of salt.
Drain the hot, diced potatoes through a sieve, and add to the sauce. Bring to the boil once. Cut the chives into rolls, sprinkle over the potatoes; add pepper to taste and serve with the ham.

Some further suggestions: The potatoes also taste very good with freshly cooked asparagus, with smoked salmon or roast beef, with fried fish, but also with hot sausages and mustard or fried Kasseler chops.
Alternative seasoning suggestion: A few drops of TOMAMI Ginger + Chilli Hot Sauce (available from mid-May 2020) will add an even more spicy taste. Some freshly cut summer savory or marjoram would also go very well.

Preparation time: 30 minutes. A recipe by Stevan Paul.

“I never really understood the principle of a classic “table seasoning sauces”. But now the inventors of TOMAMI have taken this idea to the next level and have produced a strong and complex taste – drop by drop – and have created this TOMAMI Seasoning Sauce. A taste that is not overpowering – but a quick and almost universal solution either on the table or in the kitchen.
For an intenstive taste with every single drop, Tomami Seasoning Sauce is purely vegetable and made 100% from natural ingredients. Just great!”
Stevan Paul