Filter
Reset
Sort ByRelevance
Naomi Geara Lopes
Purple truffle potatoes with coarse parsley pesto
Cooked purple potatoes with homemade pesto of parsley, lemon and manchego cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
60 minSide dishSushi rice, tap water, rice vinegar, sea salt, granulated sugar, fresh salmon fillet, ready-to-eat avocado, nori sheet, wasabipaste,sushi roll with salmon and avocado
-
25 minAppetizerwinter carrot, Red cabbage, white coal, pumpkin seeds, dried apricots, mint leaf, lemon juice, olive oil, honey, garlic, cumin powder (djinten), coriander powder (ketoembar), cinnamon powder,rainbow coleslaw
-
85 minSide dishsomething crumbly potatoes, olive oil, Red wine vinegar,perfectly roasted potatoes (3 flavor combinations)
-
30 minSide dishunsalted cashew nuts, small onion, garlic, Red pepper, sunflower oil, cabbage, canjit, ketoembar, bamboo shoots, coconut milk, fresh green beans, tofu natural,indian vegetable dish (sajoer lodeh)
Nutrition
445Calories
Sodium18% DV440mg
Fat40% DV26g
Protein18% DV9g
Carbs14% DV41g
Fiber12% DV3g
Loved it