Читать книгу Winter Cuisine - Bernhard Long - Страница 32

Ingredients for 1 serving

½ small spoon yellow mustard seeds

160 grams of cooked beetroot (welded and peeled vegetables counter).

Salt and pepper from the mill

1 stalk of parsley

4 stalks chives

1 large spoon of mineral water

1 ½ large spoon lean milk curd (so. 30 grams)

The preparation process

The mustard seeds in a mortar coarse crushed or with the back of a large, heavy knife crush.

Beetroot with cake paper slightly dry spots and in length about 5 millimeter wide strips crush.

In a bowl, with crushed mustard seeds, 1 pinch of salt and a little pepper from the mill, from the mill mixing.

The herbs in water to clean and dry shake. Parsley leaves pluck and fine grinding, chives in fine roller chopping.

Both with mineral water and Quark in a small bowl stir until smooth. Season with salt and pepper and cook with the salad.