Potato casserole with pimpinella

Ingredients for 2 servings:

• 400 g potatoes
• 200 ml soy cream (Soy Cream Cuisine)
• 40 g burnet
• Salt and pepper, freshly ground
• 10 g hazelnuts, chopped
• 1 tsp chives
• 2 tsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Quick and easy to prepare – perfect for the Airfryer

Peel and coarsely grate the potatoes. Season with salt and pepper to taste. Add 1 teaspoon of olive oil to a baking dish, spread it with a brush, and arrange the potatoes in it. Strip the burnet leaves from the stems, place them in a blender with a little salt, pepper, and the soy cream, and finely chop. Pour the mixture over the potatoes. Preheat the air fryer to 170 degrees Celsius and bake the casserole for 20 minutes until golden brown. Garnish the finished casserole with chopped hazelnuts and chives and drizzle with 1 teaspoon of olive oil. A note about burnet leaves: I have them in my garden, and the first flower heads have already sprouted. When young, the flower stems are still soft and juicy. I used them too; simply chopped them a little smaller and added them to the blender along with the leaves.