Ingredients for 4 people:
800 g floury potatoes
250 g beetroot
Salt
1 tbsp apple vinegar
200 g gherkins
2 stalks flat-leaf parsley
275 ml milk (3.5 %)
50 g butter
Pepper
Preparation:
1. Peel, wash and dice the potatoes and beetroot. Cook the potatoes in boiling salted water for about 20 minutes. Cook the beetroot in 200 ml salted water and cider vinegar, cover and cook for approx. 20 minutes.
2. Cut the gherkins into very small cubes and chop the parsley finely.
3. Heat the milk, butter, salt and pepper, drain the potatoes and beetroot. Keep the beetroot stock.
4. Add the milk to the potatoes and mash finely. Add the beetroot, mash again, adding a little beetroot stock if necessary. Add the parsley and gherkins, season again and serve.
Preparation time approx. 30 minutes
Nutritional values per portion approx.:
Calories: 278
joules: 1158
Protein: 6.6 g
Fat: 13,1 g
Carbohydrates: 32.0 g
(FoodCentrale by ddp images)
