John Myers
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Frankfurt Green Sauce with Boiled Eggs, Jacket Potatoes and Beetroot
The perfect frankfurt green sauce with boiled eggs, jacket potatoes and beetroot recipe with a picture and simple step-by-step instructions.
Green sauce: See recipe: *)
- 200 g Herbs (curly parsley, chives, sorrel, borage, cress,
- Chervil and Pimpinelle)
- 2 Hard-Boiled eggs
- 500 g Sour cream (2 cups / here: from SCHWALBACH 20% fat)
- 250 g Sour cream (1 cup / here: RED COW 24% fat)
- 1 tbsp Wine vinegar
- 1 tbsp Olive oil
- 0,5 tsp Mustard
- 0,5 tsp Salt
- 1 pinch Pepper
- 0,5 Lemon zest
Jacket potatoes:
- 1 kg Small waxy potatoes
- 1 tsp Salt
Eggs
- 8 Hard boiled eggs
Beetroot:
- 1 glass Beetroot slices
Green sauce: *)
- Wash the herbs, shake well dry and put in a blender (or alternatively a hand blender) with sour cream (500 g), sour cream (250 g), two hard-boiled eggs, wine vinegar (1 tbsp), olive oil (1 tbsp), mustard (½ Teaspoon), salt (½ teaspoon), pepper (1 pinch) and zest of a lemon thoroughly mix.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain and peel off.
Eggs:
- Boil the eggs hard, quench them, peel them off and cut in half.
Serve:
- Serve peeled potatoes with halved eggs, green sauce and beetroot.
Green sauce recipe *)
- Frankfurt Green Sauce
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