breakfast
22% cream
Roasted potatoes with cep mushrooms
Ingredients
Dill
500 g
Sunflower seeds
20 g
Salt, pepper
100 g
Bay leaves
2
Garlic
2 cloves
Butter
20gг
Rosemary
1 sprig
Cep mushroom
1
Potatoes
500 g
Method of preparation
- Blanch the dill tops for 2 minutes in heavily salted water, then cool in ice water (cold water). Blend with the cream and sunflower seeds in a blender.
- Boil the potatoes until tender in salted water with a bay leaf. Let them cool, cut into wedges, and sauté in butter with garlic and rosemary until golden brown.
- Clean and rinse the mushroom. Cut into segments and sauté over high heat in butter with herbs and garlic.
- Serve the dish with dill pesto and onions.
Roasted potatoes with cep mushrooms
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