John Myers
Potatoes Tossed on Buttered Chanterelles with Lamb’s Lettuce
The perfect potatoes tossed on buttered chanterelles with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 500 g Small cooked potatoes peeled and cut
- 2 tbsp Ghee to pan the potatoes
- 1 kg Fresh chanterelles
- 1 piece Chopped onions medium-sized
- Salt and pepper from d.M. according to taste
- 3 handful Lamb’S lettuce (Rapunzel) preferably organic
- Dressing to taste
- 3 piece Decoration: a few toamten small
- I prepared the cooked potatoes the day before, peeled them and cut them depending on the size. I just swirled, salted and peppered these in the ghee. Of course you can work with onions and bacon, this time it should be.
- Clean the chanterelles with a brush, cut the big ones a little smaller, they should all be halfway the same size. Add the chopped onions to the ghee and season with salt and pepper.
- Sort out the lettuce leaves, wash them and arrange them on the plate, for the dressing I mixed olive oil with 1 teaspoon of mustard and freshly squeezed orange juice and drizzled over it.
- 4th decoration: I turned a few tomatoes with the potatoes in the pan and then placed them on the plates
Facebook Comments