Ingredients for 4 people:
750 g new potatoes
2 tablespoons olive oil
1 tsp coriander seeds
1 tsp white peppercorns
2 tbsp thyme leaves
1-2 tsp coarse sea salt
For the cream:
2 spring onions
200 g fresh goat cheese
100 g yogurt, 0.1 % fat
some grated organic lemon peel
salt
ground pink pepper berries
Preparation:
1. Brush potatoes thoroughly under running water. Cut potatoes in half and place on a greased baking sheet (or an appropriately sized baking pan) with the cut side up. Brush potatoes with olive oil. Sprinkle cilantro and peppercorns in a mortar (or chop finely). Mix with thyme and sea salt and sprinkle over potatoes. Bake in a preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 30 minutes.
2. Clean, rinse and chop the spring onions very finely. Mix fresh goat cheese with yogurt and season with lemon zest, salt and pepper to taste. Mix in the spring onions.
3. Serve potatoes together with goat cheese cream.
Preparation time approx. 30 minutes
Per serving approx.
Calories: 318
Joule: 1330
Protein: 13,3 g
Fat: 15,2 g
Carbohydrates: 31 g
Rolf Seiffe/FoodCentrale by ddp images)
