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Boiled new potatoes

Ingredients

Adjust Servings:

	500 g new potatoes
	40 g green onions
	2 teaspoons of butter
	4 tablespoons of olive oil
	salt

Nutritional information

10 g

Protein

70 g

Fat

100 g

Carbs

630

Calories

Boiled new potatoes

Name: Boiled new potatoes
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: new potatoes: 500 g; green onions: 40 g; butter: 2 teaspoons of; olive oil: 4 tablespoons of; salt

with butter and green onions

Features:

Cuisine:

European

35 min
Serves 2
Easy

Ingredients

500 g new potatoes
40 g green onions
2 teaspoons of butter
4 tablespoons of olive oil
salt

Directions

The recipe for boiled young potatoes is perfect for lunch as a side dish, a very filling and healthy dish.

Potatoes can also be sprinkled with dill, it will give the dish a special freshness.

Steps

Done

preparation

1. Wash young potatoes well, do not peel them (the skin of young potatoes contains many useful microelements).
2. Place the potatoes in a saucepan, pour water so that the water covers the potatoes, add salt.
3. Cook the potatoes until they are ready, they should become very soft, about 30 minutes.
4. While the potatoes are cooking, finely chop the green onions.
5. When the potatoes are ready, drain the water from the potatoes.
6. Add a little salt, butter, olive oil and chopped green onions to the potatoes.
7. You can thoroughly mix the potatoes with butter and herbs. Instead of mixing, I cover the saucepan with the potatoes in the lid and shake vigorously, then the potatoes smash and are better saturated with oils, acquiring a more delicate and creamy taste.

Bon appetit!

Chef Hanna

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IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Boiled new potatoes

with butter and green onions

Ingredients

Directions

Steps

preparation

Chef Hanna

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