DinnerBooks
Karré with oven potatoes and tzatziki

Karré with oven potatoes and tzatziki

Cooking Time45 m
Ingredients12
DifficultyMedium
0
0
William DahlWilliam Dahl
The smell of potatoes roasted in the oven puts the tone directly, and when peppers and purjolks go to the end, it gets even better. Karrén gets a nice taste of BBQ sauce and gets juicy without hassle. Serve with cool tzatziki and you have a right that feels both simple and a little extra.

Ingredients

4 servings
  • Step: 1
    900 g fast potatoes
  • Step: 2
    1 msk olive oil
  • Step: 3
    salt
  • Step: 4
    pepper
  • Step: 5
    1 st red pepper
  • Step: 6
    1/2 st purjolök
  • Step: 7
    1 st gurka
  • Step: 8
    1 st garlic divide
  • Step: 9
    2 dl foodyogurt
  • Step: 10
    4 skiva boneless pork
  • Step: 11
    1 tsk oil
  • Step: 12
    200 g bbq sauce

Instructions

  • Step: 1
    Put the oven at 225°C and insert an oven sheet.
  • Step: 2
    Potatoes: Mix the potatoes with olive oil, salt and pepper in a bunke. Pour out the potatoes on the preheated plate. Roast in the middle of the oven about 35 minutes.
  • Step: 3
    Divide, core out and cut the pepper into pieces. Dress and slice purion. Turn round the potatoes with the vegetables before serving.
  • Step: 4
    Tzatziki: Remove the cucumber roughly on a rip iron and hug out of the liquid. Scale and tear the garlic. Mix the cucumber and garlic with the yogurt. Taste with salt and pepper.
  • Step: 5
    Karré: Burn the carrhea in the oil in a pan. Lower the heat, spice with salt and pepper. Stop about 4 minutes, turn the meat from time to time during the scratching. Pour the sauce over the meat and take it from the heat.
  • Step: 6
    Serve the carrhea with cleft potatoes, vegetables and tzatziki.

Näring

Calories611kcal
Carbohydrates67g
Fat23g
Protein30g
Serving Size4serving

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