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Asparagus potatoes with stone beetroot

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Asparagus potatoes with stone beetroot

Freshly ground pepper
Chives or red onion
Salt
1tbspLemon juice
2tbspWhipped cream
2 1/2dlSour cream
200gLumpfish ROE
400gAsparagus 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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