Pellet potatoes and different kinds of butter
This is a reasonably priced, fast food. It is so decorative and delicious that you can spoil guests with it.
You serve the boiled, hot jacket potatoes with 5 different butter pots, plus a bowl of gherkins.
First, make the butter spreads. Per spread you need 100 g of butter.
We do
- parsley butter
- caper butter
- tomato-butter
- mustard butter
- Cheese butter with Worcestershire sauce
That is how it goes
- For the parsley butter, knead 100 g of soft butter with two teaspoons of chopped parsley, 1 teaspoon of lemon juice, a little salt and pepper.
- For caper butter chop 1 tablespoon capers very finely and mix them in the soft butter, again with a little salt and pepper
- For the tomato butter, knead the soft butter with an tablespoon of tomato puree and taste with salt and paprika powder and a few chopped chives
- For the mustard butter, mix 1 tbsp of spicy mustard and a few drops of vinegar and half a tsp of sugar in the butter
- For cheese butter with Worcestershire sauce, mix 1 tbsp grated cheese and 1 tsp Worcestershire sauce with the soft butter and 1 tsp finely chopped onion and a little salt.
- These spreads are soft and must be frozen in the fridge. They are filled into similar porcelain or glass jars and kept cold until ready to eat.
- For the potatoes you cook 2 kg of semi-solid potatoes and serve them in the shell. Everyone can pellen themselves at the table.
- On a small tray you serve the different kinds of butter and put a bowl of gherkins or radishes on the table.
