Asparagus potatoes with stone beetroot
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Asparagus potatoes with stone beetroot
| Freshly ground pepper | ||
| Chives or red onion | ||
| Salt | ||
| 1 | tbsp | Lemon juice |
| 2 | tbsp | Whipped cream |
| 2 1/2 | dl | Sour cream |
| 200 | g | Lumpfish ROE |
| 400 | g | Asparagus potatoes |
Instructions for Asparagus potatoes with stone beetroot
To prepare the Asparagus potatoes with stone beetroot recipe, please follow these instructions:
Boil the potatoes until they are very tender. Pilot them immediately. The slight potatoes are cut into slices lengthwise and arranged on 4 plates.
Stir cream fry with cream, lemon, salt and plenty of freshly squeezed pepper. Put a few skewers over the potatoes.
Top up with rock bites. Decorate with a pair of chives or a few thin rings of red onions.
The dish tastes the best when the potatoes are warm
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