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
35 minMain dishchicken breast, (peanut) oil, Mexican taco herbs, Mexican stir-fry vegetable, black beans in chili sauce, white cheese, unpolished rice, tortilla chips, Mexican homemade salsa,Mexican dish with chicken, vegetables and salsa
25 minMain dishroot, potato, green beans, oil, tartar, breast milk or follow-on milk,green beans with tartar (baby 7-9 months)
30 minMain dishpotatoes, mature Leiden cheese, butter, flour, milk, sauerkraut, shoulder ham,ham rolls with sauerkraut and cheese
30 minMain dishbaby potatoes, shallots, half-to-half-chopped, medium sized egg, Japanese breadcrumbs, ground nutmeg, ground cloves, salt, peanut oil, grated beetroot, cranberry compote, salad mix,Danish meatballs with beetroot and potato huts