Serves 2-4 people
Ingredients
400 g small potatoes
2 tbsp salt
2 fresh rosemary sprigs
2 tbsp neutral-flavoured oil
1 glass of Nicolas Vahé Pickled Vegetables
Preparation
Boil the potatoes for 5 minutes in lightly salted water.
Toss with oil and salt, place on a baking sheet and roast in a pre-heated oven for 30 minutes at 220 °C until crisp.
Serve with pickled vegetables.
Pickles savoury gourmet sauce, 150 g.
Hungry for more?
Tomato salad with capers, olive and mint
Prep time 15 minutes Serves 2-4 people Ingredients 4 beef tomatoes in various colours 1 tbsp Nicolas Vahé Capers with salt 2 tbsp Nicolas Vahé Mixed Olives 6 mint leaves 2 tbsp Nicolas Vahé Olive...
Baby romaine lettuce with parmesan and summer truffle
Prep time 25 minutes Serves 2-4 people Ingredients 2 heads of baby romaine lettuce 2 tbsp Nicolas Vahé Summer Truffle 50 g fresh parmesan flakes 2 tbsp Nicolas Vahé Olive Oil / Lemon Salt/pepper 4...
Cold smoked salmon with tomato relish
Prep time 10 minutes Serves 4 people Ingredients 200 g cold smoked salmon 2 tbsp Nicolas Vahé Tomato Relish Watercress Preparation Divide the salmon into 4 servings, drizzle with half a tbsp tomato...