onions – 2
garlic – 2 cloves
shoestring potatoes – 400g
soy cream – 400 ml
leeks – 1
parsley
black olives – 50 g
turmeric – 10 g
beer yeast – 20 g

1. In a large pan with hot olive oil sauté the sliced onions,
2. When onions are golden brown add sliced leeks.
3. When leek is cooked, add chopped garlic.
4. In a bowl, lightly mix the soy cream with beer yeast and turmeric and add it to the pan.
5. Reduce cream and add half of the shoestring potatoes to the pan. Let the potatoes soften a little.
6. Add the rest of the shoestring potatoes and olives.
7. Finish with parsley.