Schillerlocken with zucchini and dill-mustard sauce

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 20 minutes. Wash dill and chop finely. Clean and wash the zucchini, cut them lengthwise into quarters and cut into small pieces. Melt the fat in a pot and sauté the zucchini in it. Add broth, milk and mustard.

2. 2

   Stir in the sauce thickener and bring to the boil and simmer on a low heat for five minutes. Cut the curled strips into two centimetre thick slices, add 3/4 of the dill and the curled strips to the sauce, season with salt and pepper and keep warm. Drain and peel the potatoes. Arrange the zucchini schillerlocken vegetables with boiled potatoes and garnish with the remaining dill and possibly with dill flowers.

3. 3

   Protein 20.28 g/ fat 12.46 g/ Kh 49.19 g