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Perfectly cooked potatoes with tartar and chicory salad
 
 
4 ServingsPTM30 min

Perfectly cooked potatoes with tartar and chicory salad


Homemade baked potatoes with beef pie and a salad of chicory, pear, gorgonzola, pecans and cranberries.

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Directions

  1. Peel the potatoes and cut into slices. Cook them in 10 minutes until done. Drain, evaporate and cool slightly.
  2. Heat the butter in 2 frying pans. Fry the potato slices with salt in 10 min. On medium heat until golden brown. Change regularly.
  3. Meanwhile sprinkle the tarttails with pepper and salt.
  4. Heat the remaining butter in a frying pan and fry the tarttails in 6-8 min. Rosé. Turn halfway.
  5. Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the leaves into thin strips.
  6. Cut the pears into quarters, remove the core and cut the flesh into thin segments. Cut the gorgonzola into cubes.
  7. Mix the chicory, pear and cheese in a bowl. Finely chop the pecans and divide them with the cranberries over the salad.
  8. Sprinkle with the cremaceto classico, pepper and salt. Serve the salad with the fried tartars and potatoes.


Nutrition

715Calories
Sodium10% DV240mg
Fat58% DV38g
Protein64% DV32g
Carbs19% DV57g
Fiber32% DV8g

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