Ingredients for 4 people:
800 g waxy potatoes
250 g string beans
Salt
4 walnut halves
100 g fine dandelion (or 100 g mini salad mix)
6 tbsp wine vinegar
125 ml vegetable stock (instant)
Pepper
approx. 1 level tsp sugar
6 tbsp walnut oil
1-2 tsp grainy mustard
To taste:
Dandelion flowers to garnish
Preparation:
1. Wash potatoes and cook in boiling water for approx. 20 minutes. Then rinse in cold water and leave to rest. Clean the beans, wash and cut into small pieces. Cook in boiling salted water for 15-20 minutes, then drain.
2. Meanwhile, chop the walnuts. Wash the dandelion, drain ( Variant: Mini salad mix). Peel the potatoes and cut into small cubes.
3. Bring vinegar and stock to the boil. Season with salt, pepper and sugar. Stir in the oil and mustard. Pour over the potatoes and beans while still hot and leave to stand, season again. Cut the dandelions a little smaller if necessary. Fold in dandelion and walnuts.
Serve garnished with dandelion blossom.
Preparation time approx. 45 minutes
Nutritional values per portion approx:
Calories: 239
joules: 1002
protein: 5,9
fat: 10,1
Carbohydrates: 29.7 g
(FoodCentrale by ddp images)
