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Summery ribbons with sage butter

December 2015


Ahealthy menu can’t do without potatoes. If you want to surprise your guests then let other colourful vegetables inspire you to try original preparation methods. You often see asparagus and carrots in ribbons. But you can also do that with potatoes! And voila, a delicious summery side dish!


Serves 4. Vegetable side dish. Preparation time approx 25 minutes.

  • 500 grams of fairly firm potatoes
  • 250 grams of green asparagus
  • 250 grams of carrots
  • 3 heaped tablespoons of butter
  • 12 sage leaves, cut into strips
  • coarsely ground salt and pepper
  • extra: thin potato peeler

Peel the potatoes and cut into thick 1½ cm slices. Cut off the bottom ends of the asparagus. Wash the carrots.
With the potato peeler slice the asparagus and carrots into long strips. Then by ‘peeling’ continuously round the edges of the potato slices, you also make nice, long strips.
Slowly melt the butter in a deep frying pan with a lid. Don’t let it get too hot and definitealy not brown!!
Put the asparagus strips in the pan, stir them well, cover and leave to braise softly for approx. 4 minutes on a low heat. Then mix in the potato and carrot strips. Leave to braise softly again for approx. 8 to 10 minutes. Add the sage for the last 4 minutes.
Divide the vegetable ribbons onto the plates. Sprinkle with coarse salt and pepper. Drizzle a bit of sage oil over the dish.

Tip: Boil or steam some of the potatoes to create a ‘potato castle’ (a potato peeled into a pointed, hexagonal shape) and arrange the ribbons over the potato.

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