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Side dishes and vegetables, vegetarian dishes and bakes 69
Unpeeled boiled potatoes with two dips [Index: ]
MCRC00902221_BO_Pellkartoffeln_m_zweierlei_Dips-011_F39MCRC00918054_SE_Pellkartoffeln_m_zweierlei_Dips-014MCRC00903307_NF_Pellkartoffeln_m_zweierlei_Dips-009_RZ1Side dishesPotatoesPreparation methodsSteamingRecipe categoriesSide dishes, Bakes
For 4 servings
Large perforated steamer
POTATOES:
1 kg mediumwaxy potatoes, preferably all of the
same size
BACON DIP:
100 g bacon rashers
150 g blue cheese
250 g crème fraîche
½ bunch chives
AVOCADO DIP:
1 ripe avocado
2 tbsp lemon juice
250 g crème fraîche
1 small red chilli
½ bunch coriander or dill
Salt
Pepper, freshly ground
Per serving
899 kcal, 51 g carbs, 69 g fat, 19 g protein,
4,2 BU
PREPARATION
1. Wash and scrub the potatoes and distribute in the perforated steamer. Steam as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration35-45 minutes35
2. To make the bacon dip, cut the bacon widthways into strips approx. 1 cm wide. Fry in a frying pan
over a medium heat until crispy, then drain on kitchen paper. Purée the blue cheese and stir in the
crème fraîche. Cut the chives into rings and fold into the cheese mixture with the bacon strips.
3. To make the avocado dip, halve the avocado and remove the stone. Purée the flesh with the
lemon juice and stir in the crème fraîche. Slice the chilli pepper open lengthways and remove the
seeds. Finely chop the chilli pepper and coriander and fold into the dip. Season with salt and pepper
to taste.
4. Serve the dips with the potatoes.
Setting procedure:
Steaming
100 °C
Cooking time: 35-45 minutes