John Myers
Contents
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Ingredients
Beetroot and potato mash:
- 200 g 2 beetroot
- 400 g Potatoes
- 1 tsp Salt
- 4 tbsp Milk
- 1 tbsp Sour cream
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly ground nutmeg
Fried egg:
- 2 piece Eggs
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Chinese cabbage salad: (For 4 people!)
- 200 g Chinese cabbage salad
- 200 g Salad dressing SYLTER ART
Serve:
- Parsley for garnish
Instructions
Beetroot and potato mash:
- Peel the beetroot and roughly dice. Peel, wash and roughly dice the potatoes. Boil beetroot cubes with potato cubes in salted water (1 teaspoon salt) for about 30 minutes, drain through a kitchen sieve and return to the hot pot. Add milk (4 tbsp), sour cream (1 tbsp), butter (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and Work / pound through well with the potato masher.
Fried egg:
- Fry the eggs (2 pieces) in a pan with sunflower oil (2 tbsp) and 2 tins to make decorative fried eggs. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Chinese cabbage salad:
- Remove the Chinese cabbage leaves, cut out the large leaf vein *) in a wedge shape and cut the leaves into fine strips. Spread the Chinese cabbage strips on serving bowls and drizzle the SYLTER ART salad dressing while serving. Alternatively:. From the mayonnaise (4 tbsp). Mix medium hot mustard (1 tbsp), sunflower oil (10 tbsp), sugar (2 tbsp) and light rice vinegar (2 tbsp) into a salad sauce (tastes better than Chinese!) and drizzle over the salad bowls. `) The wedge-shaped leaf veins can be used very well when cooking in the wok.
Serve:
- Spread the beetroot and potato mash flat on 2 plates, place the fried egg on top and garnish with parsley, serve. Serve with the Chinese cabbage salad.
