John Myers
Contents
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Ingredients
- 500 g Jacket potatoes
- 300 g Zucchini fresh
- 3 Cucumber free range from my garden
- 2 tsp Sour cream
- Coarse salt
- Colorful pepper from the mill
- 0,5 tsp Extra virgin olive oil
- 0,5 tbsp Chopped dill
- 0,5 tbsp Vinegar
Instructions
- Cook the jacket potatoes, then peel them and cut them into slices
- During this time, peel the zucchini, remove the core and cut into slices.
- Now fry the zucchini in a little olive oil, add about 3 tablespoons of liquid vegetable stock and let cook. When the liquid has boiled, add the potato slices and let them roast.
- Now fold in the peeled and thinly sliced cucumber and the dill and finish with a little vinegar.
- Serve slightly lukewarm
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 9.8gProtein: 2gFat: 1.4g
