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5 from 3 votes

Frankfurt Green Sauce with Boiled Eggs, Jacket Potatoes and Beetroot

Servings: 4 people

Ingredients

Green sauce: See recipe: *)

  • 200 g Herbs (curly parsley, chives, sorrel, borage, cress,
  • Chervil and Pimpinelle)
  • 2 Hard-Boiled eggs
  • 500 g Sour cream (2 cups / 20% fat)
  • 250 g Sour cream (1 cup / 24% fat)
  • 1 tbsp Wine vinegar
  • 1 tbsp Olive oil
  • 0,5 tsp Mustard
  • 0,5 tsp Salt
  • 1 pinch Pepper
  • 0,5 Lemon zest

Jacket potatoes:

  • 1 kg Small waxy potatoes
  • 1 tsp Salt

Eggs

  • 8 Hard boiled eggs

Beetroot:

  • 1 glass Beetroot slices

Instructions

Green sauce: *)

  • Wash the herbs, shake well dry and put in a blender (or alternatively a hand blender) with sour cream (500 g), sour cream (250 g), two hard-boiled eggs, wine vinegar (1 tbsp), olive oil (1 tbsp), mustard (½ Teaspoon), salt (½ teaspoon), pepper (1 pinch) and zest of a lemon thoroughly mix.

Jacket potatoes:

  • Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain and peel off.

Eggs:

  • Boil the eggs hard, quench them, peel them off and cut in half.

Serve:

  • Serve peeled potatoes with halved eggs, green sauce and beetroot.

Green sauce recipe *)

  • Frankfurt Green Sauce

Nutrition

Serving: 100g | Calories: 244kcal | Carbohydrates: 3.1g | Protein: 0.9g | Fat: 25.4g