John Myers
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Engredyan
- 2 Pak Pòmdetè kwit ak krèm pòmdetè *)
- 2 moso Ti fèy papye aliminyòm
- 250 g Bètrav pre-kwit
- 1 ti kuiyè Grèk yogout
- 1 ti kuiyè Crème fraîche ak remèd fèy
- 1 ti kuiyè Limyè vinèg diri
- 1 ti kiyè Sik
- 2 gwo zongle Sèl lanmè koryas soti nan moulen an
- 2 moso Tij pèsi pou gani
enstriksyon
- Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl, mix with the Greek yogurt (1 tbsp), crème fraîche (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tsp) and coarse sea salt from the mill (2 big pinches). Take the potatoes out of the package, wrap them in aluminum foil and bake them in the preheated oven at 220 ° C for about 25 - 30 minutes. Take out, cut lengthways / halve, fill with the potato cream, garnish with a parsley stick and serve with the beetroot salad. *) Per package: 1 cooked potato with quark yoghurt dip with fresh cucumber and herbs / potato 200 g and potato cream 125 g
