Roast potatoes with chicken aspic & dip

Name: Roast potatoes with chicken aspic & dip
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g small new potatoes; 100 g peeled cucumber; 50 g peeled carrot; 150 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweetener; 1 Garlic clove; 7-10 Tbsp Thyme and oregano; 1 tsp (5 g) Oil (e.g. olive oil); 7-10 Tbsp some cleaned salad leaves; 2 discs (60 g) Poultry Brawn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g small new potatoes
100 g peeled cucumber
50 g peeled carrot
150 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweetener
1 Garlic clove
7-10 Tbsp Thyme and oregano
1 tsp (5 g) Oil (e.g. olive oil)
7-10 Tbsp some cleaned salad leaves
2 discs (60 g) Poultry Brawn

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Wash cucumber and carrot. Grate both roughly. Mix with yoghurt and season to taste
2
Peel and finely chop the garlic. Wash the fresh herbs and remove the leaves. Peel and rinse the potatoes. Heat oil in a coated pan. Fry the potatoes all around until golden brown. Add garlic and herbs and steam briefly. Season with salt and pepper
3
Wash the salad leaves and drain well. Serve with chicken aspic, roast potatoes and yoghurt-vegetable dip
4
Eat the thin skin of new potatoes
5
...I'd like to come along more often. This contains the most fibre - and that is important for diabetics. Because: Dietary fibres cause the multiple sugar starch to be broken down even more slowly and the blood sugar level to rise evenly