Purple truffle potatoes with coarse parsley pesto

Name: purple truffle potatoes with coarse parsley pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg double fun truffle potato; lemon; 75 g manchego; 75 ml mild olive oil; 30 g fresh curl parsley; 1 fresh green jalapeño pepper

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

Ingredients

Kitchen Stuff

1 hand blender with chopper

Directions

Bring a pot of water to the boil and boil the potatoes with the peel for about 18 minutes.
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.
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.
Cut the jalapeño into rings.
Drain the potatoes and rinse under cold running water. Remove the peel and cut into quarters.
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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