John Myers
Aspic with Fried Potatoes and Beetroot
The perfect aspic with fried potatoes and beetroot recipe with a picture and simple step-by-step instructions.
- 550 g / see my recipe: *) 2 Sülzen mit Schweinenackenbraten
- 150 g Boiled potatoes / leftover from yesterday
- 25 g 1 kleine Zwiebel
- 1 tbsp Lard
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Whole caraway seeds
- 200 g Beetroot / cooked and peeled
- 1 tbsp Olive oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Turn the jellies out onto 2 plates. Cut the potatoes into slices. Peel the onion and cut it finely into small wedges. Heat the crackling lard (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the potato slices and fry well. Add the onion wedges and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and whole caraway (1/2 teaspoon). Fry everything a few minutes more until golden brown. Cut the beetroot first into slices and then into strips. Season / mix the beetroot strips with olive oil (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and divide everything into 2 salad bowls. Serve the aspic with fried potatoes and beetroot. *) Aspic with pork neck roast
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