John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 3 lemons, untreated
- 4 garlic cloves
- 3 large onions
- 1 bunch parsley, flat
- 1 bunch basil, or equivalent amount of thyme
- 30 ml white wine, alternatively vegetable stock
- 3 tbsp olive oil
- Salt and pepper, white
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
WW suitable 6.5 P – delicious with grilled or pan-fried dishes
Boil the potatoes in their jackets, drain, rinse under cold water, let them steam off, and slice them into a bowl. Wash one lemon in hot water, zest half of it, and finely chop it. Juice all the lemons. Finely chop the peeled onions and garlic, as well as the basil and parsley leaves. Mix the lemon juice with the wine or stock, stir in the lemon zest, vegetables, and herbs, and season generously with salt and pepper. Stir in the oil and pour over the potato slices, mix gently, and let stand for about 2 hours. Stir gently every now and then and season again to taste. Up to this point, the following nutritional values per person result: Kcal 326.55 Fat 8.24 g F/Kcal 6.50 P LF30 22.7% If you fry 600 g of chicken breast fillets seasoned as desired in 1 tbsp olive oil, the following values result: Kcal 482.30 Fat 12.22 g F/Kcal 9.50 P LF30 22.80%
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