John Myers
Ingredients for 4 servings:
- 2 kg potatoes, waxy
- salt water
- 3 bunch dandelions, fresh
- 1 bunch of parsley
- 1 dash of olive oil
- 2 onions
- 3 garlic cloves
- ½ liter of water
- 1 vegetable stock cube
- 1 shot of vinegar
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
vegan
Peel the potatoes and boil them in salted water until tender, but not too soft; they should still have a bit of a bite. Chop the dandelion greens and wash them thoroughly. Heat the olive oil in a pan and sauté the finely chopped onions until translucent, then add the finely chopped garlic and cook briefly. Deglaze with half a liter of water, add the diced vegetables, add a good splash of vinegar, and let simmer for a while. Peel the cooked potatoes, slice them, and place them in a bowl. Add the dandelion greens and pour the contents of the pan over them. Season with salt and pepper and add the finely chopped parsley, mix well, and let stand for about half an hour.
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