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Naomi Geara Lopes
Purple truffle potatoes with coarse parsley pesto
Cooked purple potatoes with homemade pesto of parsley, lemon and manchego cheese.
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Ingredients
Directions
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Bring a pot of water to the boil and boil the potatoes with the peel for about 18 minutes.
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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.
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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.
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Cut the jalapeño into rings.
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Drain the potatoes and rinse under cold running water. Remove the peel and cut into quarters.
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Spread over a flat plate and sprinkle with the pesto. Sprinkle with the pepper rings.
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Nutrition
445Calories
Sodium18% DV440mg
Fat40% DV26g
Protein18% DV9g
Carbs14% DV41g
Fiber12% DV3g
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