Herb sauce with sorrel with jacket potatoes and roast beef

Name: Herb sauce with sorrel with jacket potatoes and roast beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg new potatoes; 2 Eggs (size M); 1 collar Dill and parsley; 1 (approx. 125 g) large bunch of sorrel; 1 Beet Cress; 250 g Whole milk yoghurt; 200 g ripened cream; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Roast beef cold cuts

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg new potatoes
2 Eggs (size M)
1 collar Dill and parsley
1 (approx. 125 g) large bunch of sorrel
1 Beet Cress
250 g Whole milk yoghurt
200 g ripened cream
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Roast beef cold cuts

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Boil the eggs in boiling water for about 10 minutes until hard, rinse with cold water. Wash dill and parsley, shake dry. Pluck off leaves and chop finely. Wash and clean sorrel, shake dry, put some small leaves aside for decoration, chop the rest finely. Cut cress from the bed
2
Peel and finely chop the eggs. Set aside some of the herbs and chopped egg for garnishing. Mix the rest with yoghurt and sour cream. Season to taste with mustard, salt and pepper. Drain the potatoes and let them evaporate briefly. Arrange on plates with roast beef and sauce. Garnish with sorrel and sprinkle with herbs and egg