John Myers
Contents
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Ingredients
Bechamel triplets:
- 325 g Triplets (small, waxy potatoes / 8 pieces)
- 1 tsp Salt
- 1 tsp Whole caraway seeds
- 25 g 1 small onion peeled
- 1 tbsp Butter
- 1 tbsp Flour
- 125 ml Beef broth (1 teaspoon instant broth)
- 75 ml Milk
- 75 ml Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
- 1 tbsp Finely chopped coriander / alternatively parsley
Boiled Eggs:
- 3 piece Eggs
Beetroot salad:
- 250 g Cooked and peeled beetroot
- 50 g 1 red onion peeled
- 2 tbsp Freshly grated horseradish
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Light rice vinegar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 tbsp Chive rolls
Instructions
Bechamel triplets:
- Wash the potatoes, cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Peel the onion and chop finely. Heat the butter in a shallow saucepan, fry the onion cubes in it, dust with flour (1 tbsp) (burn in!) And deglaze with beef stock (125 ml), milk (75 ml) and cream (75 ml). Always stir with the whisk. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch). Stir in the finely chopped coriander (1 tbsp / alternatively parsley) and add the peeled triplets. Let everything simmer / reduce for another 5 - 6 minutes.
Boiled Eggs:
- Boil the eggs hard, quench and peel them off. Halve for serving.
Beetroot salad:
- Cut the beetroot first into slices and then into sticks. Peel and quarter the red onion, cut into slices and pull apart in strips. Freshly grate horseradish (2 tbsp) and sprinkle with crème fraîche (2 tbsp), light rice vinegar (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch). Mix the beetroot sticks with the onion strips and the horseradish sauce and let it steep.
Serve:
- Serve bechamel triplets with boiled egg halves and beetroot salad.
