Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 450 grams of pre-cooked octopus by patting it dry thoroughly and cutting it into 1-inch, bite-sized pieces.

2. 2

   Peel and dice 300 grams of new potatoes, two medium carrots, and one large parsnip into uniform small cubes, then thinly slice one small leek into rounds.

3. 3

   Heat one tablespoon of rapeseed oil and one tablespoon of butter in a large skillet or wok over medium-high heat until the butter is melted and slightly foaming.

4. 4

   Add the diced new potatoes, carrots, and parsnips to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until they begin to soften and lightly brown.

5. 5

   Stir in the sliced leek and the prepared octopus pieces, cooking for another 3 to 5 minutes until the octopus is heated through and the vegetables are tender-crisp.

6. 6

   Pour in 0.5 cup of crème fraîche, one tablespoon of fresh lemon juice, one teaspoon of salt, and 0.5 teaspoon of white pepper; bring to a gentle simmer and cook for 2 minutes, stirring to coat all ingredients.

7. 7

   Remove the skillet from the heat, gently fold in 0.25 cup of freshly chopped dill, and serve immediately.