Crystal Bodyroc McGlown
Green vegetables with herb oil and tartar
Cook the potatoes in water with salt. Drain and let steam.
Bring a layer of salted water to a boil in a pan and add the haricot verts. Cook for 4-5 minutes and then add the sugarsnaps and peas. Cook for another minute and pour everything. Rinse with cold water.
Puree the oil with the herbs and a little salt and pepper to a smooth green oil (use the parsley and fresh mint only the leaf).
Cover the potatoes with the vegetables, herb oil and feta.
Bake the tartaries in the baking product and serve with the potatoes and vegetables.
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