Roast potatoes with aspic and dip

Name: Roast potatoes with aspic and dip
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 250 g baby potatoes; 1 piece(s) (approx. 74 g) Cucumber; 1 Carrot; 100 g Whole milk yoghurt; 1 tablespoon (20 g) Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 small clove of garlic; 7-10 Tbsp some fresh or dried rosemary and marjoram; 1-2 TABLESPOONS Oil; 2-3 Salad leaves; 2 discs (approx. 60 g) Poultry Brawn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

250 g baby potatoes
1 piece(s) (approx. 74 g) Cucumber
1 Carrot
100 g Whole milk yoghurt
1 tablespoon (20 g) Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 small clove of garlic
7-10 Tbsp some fresh or dried rosemary and marjoram
1-2 TABLESPOONS Oil
2-3 Salad leaves
2 discs (approx. 60 g) Poultry Brawn

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Clean the cucumber and wash well. Clean, peel and wash the carrot. Grate both roughly on a household grater. Stir yoghurt and crème fraîche until smooth.
2
Fold in cucumber and carrot. Season dip with salt, pepper and sugar. Peel garlic and chop finely. Wash herbs and chop roughly. Drain potatoes. Heat oil in a pan. Fry the potatoes in it, turning them occasionally until golden brown.
3
Add garlic and sauté briefly. Season with salt, pepper and herbs. Wash the lettuce leaves, drain well and arrange on a plate. Arrange roast potatoes, chicken aspic and some yoghurt-vegetable dip on top.
4
Serve the rest of the dip separately.