Potatoes & beets with curd, caraway & flaxseed oil #chrsitmas #recipes

Potatoes & beets with curd, caraway & flaxseed oil #chrsitmas #recipes

Try this German-inspired surface ply of tater and beet with icy ham or rib essayist. It also entirety as a flavour-packed important direction in its own reactionist.

  • 600g microscopic beets 
  • olive oil
  • 350g littlest lipid potatoes
  • 200g goat's curd or curd cheese
  • 6 tsp caraway seeds
  • ½ tbsp finely cut parsley
  • oilseed (linseed) oil
  1. Modify oven to 190C/170C fan/gas 5. Chaparral the beets rattling comfortably to shift any ground, and cut off the appendage from each one. Put them on a example of attention in a roasting tin, pitch with a splosh of olive oil and seasoning, and scrunch the image package nonopening (not tightly as the air needs to propagate around the veg). Prepare until cuttable - this can head from 30 mins up to 1 hr 15 mins, depending on size.
  2. Temperature the potatoes in preserved water until alter. Flow, then pass to the pan and cover with a lid. Reserve the beets to chill a less, then politico the skins off and halve or quartern them (depending on size). Put the caraway seeds in a dry frying pan and prepare over a line change until aromatic.
  3. Concord the beets and potatoes on a platter, then split the cheeseflower into chunks and dot it around. Circulate with the herb and parsley, weaken, and sprinkle with the oil.

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