Contents
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Ingredients
Dressing:
- 1 stem Leeks
- 125 ml Water hot
- 1 tsp Vegetable broth powder
- 1 Salad herbs with paprika
- 1 tbsp Rapeseed oil
- 2 tsp Curry powder
- Possibly:
- 150 g Low fat yogurt
Instructions
- Stir the vegetable stock into the hot water, stir in the salad herbs with paprika, rapeseed oil and curry. Clean and wash the leek and cut into fine rings.
- Put the potatoes in a saucepan and cook for about 20-25 minutes. Drain the potatoes, peel them while they are still hot and cut them directly into the sauce.
- Add the leek rings, stir everything and let cool in the bowl.
- You can spread the yoghurt over it before serving or stir it into the sauce and mix it right away
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 12.8gProtein: 2.2gFat: 3.5g