Cheese potatoes with crispy crumbs
easy
75 mins
75 mins
Ingredients
- 1.2 kg baby potatoes
- 200 g Carrots
- 200 g Celeriac
- 3 TABLESPOONS Fruit vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
- 2 TABLESPOONS Walnut kernels
- 100 g White bread
- 10-12 Stem(s) or branches of herbs (e.g. thyme, basil, parsley and rosemary)
- 1 Onion
- 1 package (320 g) Oven cheese
- 2 TABLESPOONS + some butter/margarine
- 150 g young leaf spinach
Directions
- 1
Cover the potatoes and boil them in water for 15-20 minutes. Peel and wash carrots and celery and cut or grate them into very fine strips. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil.
- 2
Mix with the vegetable strips.
- 3
Roughly chop the nuts. Pluck bread into small pieces. Wash herbs, shake dry and chop. Peel onion and chop finely. Drain, rinse and peel the potatoes.
- 4
Roll out the oven cheese, place back in the box and bake in the preheated oven (electric oven: 200 °C/air circulation: 175 °C/gas: level 3) for 10-12 minutes.
- 5
Roast the nuts in a pan without fat, remove. Heat 2 tablespoons of fat in a frying pan. Fry the potatoes in it all around for about 10 minutes. Fry bread and onion for about 5 minutes. Season with salt and pepper.
- 6
Mix in the herbs. Pour everything into a greased casserole dish. Cut open the cheese rind and spread the liquid cheese inside over the potatoes. Bake in the oven at the same temperature for about 10 minutes.
- 7
In the meantime, sort out the spinach, wash and shake dry. Add nuts and spinach to the vegetable salad, season again. Arrange potatoes and salad.
Nutrition Facts
730 kcal
59 g
43 g
22 g
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