Tartar with baked potatoes and bean salad
- 250 gram green bean
- 200 gram sugarsnap
- 250 gram deep frozen garden beans
- 1 bunch radishes
- 1 bunch flat leaf parsley
- 3 tablespoon peanut oil
- 3 tablespoon olive oil
- 750 gram sweet potato
Cook the green beans, sugarsnaps and broad beans for 4-5 minutes.
Drain and rinse cold water.
Mix the beans and sugarsnaps with the radish and half of the parsley.
Heat half of the oil and fry the sweet potato cubes golden brown.
Mix the ingredients for the dressing.
Tear the salad leaves slightly smaller and divide the bean salad and dressing.
Sprinkle the tart tarts with salt and pepper.
Heat the rest of the oil and fry the tarttails for about 2 minutes per side.
Sprinkle the salad with the Parmesan cheese and serve with the sweet potatoes and tartar.
Blogs that might be interesting
30 minMain dishWhite bread, salmon, salmon fillet, flour, protein, mild olive oil, thyme, dill, butter, shallot, thyme, laurel leaf, tomato paste, dry white wine, fish stock, cooking cream, pink peppercorns, black peppercorns,breaded salmon with pepper sauce
15 minMain dishchilled Italian spice mix, fresh ravioli funghi porcini, shallot, mushrooms for pasta, traditional olive oil, fresh cream, soft goat's cheese 55,ravioli with goat cheese and mushroom sauce
55 minMain dishmedium sized egg, oven-like mix for sauerkraut dish, tap water, minced beef, fresh sauerkraut, pineapple pieces in syrup, potato slices,sauerkraut dish with minced meat and pineapple
20 minMain dishWhite rice, onion, garlic, fresh snow peas, Chinese coal, chicken breast, sunflower oil, soy sauce, dark brown sugar,sweet chicken and snow peas from the wok