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Purple truffle potatoes with coarse parsley pesto
 
 
4 ServingsPTM25 min

Purple truffle potatoes with coarse parsley pesto


Cooked purple potatoes with homemade pesto of parsley, lemon and manchego cheese.

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Directions

  1. Bring a pot of water to the boil and boil the potatoes with the peel for about 18 minutes.
  2. Meanwhile, make the pesto. Clean the lemon, grate the yellow skin with a fine grater and squeeze the fruit. Grate the manchego with a coarse grater.
  3. Put 2 tbsp lemon juice (per 4 persons), the grater, the manchego, olive oil and parsley in the mincer and mix into a coarse pesto. Sprinkle with salt and pepper.
  4. Cut the jalapeño into rings.
  5. Drain the potatoes and rinse under cold running water. Remove the peel and cut into quarters.
  6. Spread over a flat plate and sprinkle with the pesto. Sprinkle with the pepper rings.


Nutrition

445Calories
Sodium18% DV440mg
Fat40% DV26g
Protein18% DV9g
Carbs14% DV41g
Fiber12% DV3g

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