BAKED POTATO WITH ROOT VEGETABLES, CREME FRAICHE AND BEET SAUCE WITH LEMON VERBENA
Thursday, 6 May 2021 17:00
Ingredients
| 200 г | Potatoes |
| 60 г | Red beetroot |
| 60 г | Parsnip |
| 10 г | Jerusalem artichoke |
| 10 мл | Olive oil |
| 4 г | Thyme |
| 2 г | Rosemary |
| — | Salt |
| 200 г | Sour cream |
| 80 г | Cream |
| 50 г | Onion |
| 5 г | Gelatin |
| 2 г | Garlic |
| 400 мл | Beet juice |
| 70 мл | Olive oil |
| 2 г | Juniper |
| 50 г | Lemon |
| 80 г | Leafy salads |
| 2 г | Lemon verbena |
Instructions
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Season the potato with rosemary and thyme, then bake it in the oven.
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Season the remaining vegetables with olive oil and salt and also put them in the oven.
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Creme fraiche: A cream is made from sour cream mixed with whipped cream and gelatin dissolved in the mixture. Sprinkle with fresh garlic and onion.
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Making the beet sauce: You must extract juice from fresh beetroot. Then the juice is reduced with lemon verbena, juniper and fresh leafy salad with an emulsion of lemon and olive oil.
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When serving, the baked potato is broken open and garnished with the remaining components of the dish on a beautiful plate.