Potatist with taste of autumn
Cooking Time1 h
Ingredients10
DifficultyMedium
Potatoes, beetroots and chèvre are stacked here to small towers that feel the same at home as a starter or as an accessory to meat and chicken. The smiling sauce with cream and dijonsenap gives everything a nice sting. Choose root fruits in about the same size, so it will be much easier to get the towers nice.
Categories
StarterYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 1350 g potatoes (preferably amandine)
- Step: 2250 g sweet potatoes
- Step: 3350 g fresh red beets
- Step: 4100 g by chèvretype
- Step: 52 dl folded in
- Step: 62 tsk dijonsenap
- Step: 71 msk repaired fresh thyme
- Step: 8hours of garnishment
- Step: 9salt
- Step: 10black pepper
Instructions
- Step: 1Put the oven at 225°C.
- Step: 2Scale and cut potatoes, sweet potatoes and beets in about 1/2 cm thick discs.
- Step: 3Put potatoes and sweet potatoes on a backpaper-dressed sheet. Put the beets on another bakery sheet. Call over some oil. Spice with salt and pepper. Mix around.
- Step: 4Add the beets about 30 minutes in the lower part of the oven. Set and cook potatoes and sweet potatoes in the middle of the oven when 15-20 minutes remain. They will be soft.
- Step: 5Cut the goat in thin slices.
- Step: 6Senapse sauce: Cook up cream and mustard in a pot. Add the thyme. Taste with salt and pepper.
- Step: 7Build small towers, about 2 per port, by inheriting sliced potatoes, sweet potatoes, red beets and goat cheese. Put a cut-off wood grill spike through the towers and keep them together better. This can be prepared.
- Step: 8When serving: Put the oven at 225°C.
- Step: 9Gratinate the towers on a backpaper-clad sheet in the middle of the oven about 5 minutes. Cook up the senap sauce. Serve the potato with the sauce. Garnish with fresh thyme.
Näring
| Serving Size | 4serving |
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