Sig's Karottenpfanne from Lower Saxony

Wash potatoes,and slice or cube the potatoes,clean carrots,julienne or slice

Bring a 1/4 ltr water to boil in a frying pan and disolve stockcube,add the carrots then the potatoes and cook for 15 minutes,mix the sour cream and creme fraiche and crumble the blue cheese into the creme mix,add to top the carrots and potatoes,gently cook for another 15 minutes,on serving sprinkle with chives.

Good with white fish of your choice.

If you don't like blue cheese use a herbed creamcheese