Vegetables with baked potatoes and herb curd sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Thoroughly brush the potatoes under cold running water, drain and cut in half lengthwise. Place on an oiled baking tray with the cut surface facing downwards and bake in a preheated oven (electric range: 200 °C / gas: level 3) for 45-50 minutes. In the meantime, clean, wash and drain the carrots, fennel, peppers and savoy cabbage. Halve the fennel and cut into slices. Chop the peppers roughly, cut the carrots diagonally into thick slices. Cut savoy cabbage into strips. Peel onion and garlic. Dice onion finely, cut garlic into slices. Heat fat in a large pot, fry onion and garlic in it. Add vegetables and broth, bring to the boil, cover and steam for 10-15 minutes. Wash parsley and chives, dab dry and chop, except for something to decorate. Mix curd, mineral water and herbs, up to a tablespoonful, and puree with a chopping stick. Season to taste with salt and pepper. Roast the sunflower seeds in a dry pan. Wash the meat, dab dry and cut into medallions. Heat oil in a pan and fry the medallions for 6-8 minutes, turning them over. Season with salt and pepper. Wash the orange, dab dry and peel the skin with a julienne chiseler in fine strips. Sprinkle over the meat. Season vegetables with salt and pepper, drain and arrange on a plate together with meat and baked potatoes. Pour some sauce over the vegetables, sprinkle with sunflower seeds and serve garnished with parsley. Sprinkle remaining sauce with remaining herbs and serve extra

2. 2

   Dishes: Irmi Almnoch

3. 3

   Cutlery: Christofle

4. 4

   Cloth: Mercantille

5. 5

   Bowls: ASA

Nutrition Facts

KCAL
480 kcal

CARBS
40 g

FATS
16 g

PROTEINS
39 g