Recipe (english)

Beetroot Potato Buffer

Beetroot Potato Buffer
Quantity Ingredient
150 g Beetroot
100 g Potatoes
1 Onions
1 Eggs
1 tbsp Wheat Flour Type 405
Pepper & Salt
2 tbsp Rapeseed Oil
200 g Herbs Quark
0,5 tbsp Parsley

Beetroot potato buffers are served with herbs curd. Peel the turnips, potatoes and onion, grate finely, fill into a cloth and squeeze out vigorously. Add egg and flour and season with salt and pepper. To keep the buffers warm, preheat the oven to 80° C and heat the plates in it. Heat the oil in a pan. Bake 6 small turnips in portions, potato buffers and keep warm in the oven. Arrange the potato pancakes with quark and garnish with parsley.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
364 kcal
26 g
15 g
26 g

(C)opyright by Marions Kochbuch