Ingredients
serves 4
- 800 g of small, waxy potatoes such as new potatoes or Charlotte
- 200 mL of chicken stock
- 100 mL of white wine or cider
- salt and pepper
- 1 bunch of finely sliced radishes
- 2 tbs of vinegar
- 3-4 tbs of rapeseed oil
- 1/2 a cup of chopped herbs such as chives and parsley
- a few radish leaves
- 100 g of slivers of Emmentaler Switzerland
Preparation
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1 Wash the potatoes thoroughly with a vegetable brush and halve lengthwise if large. Steam or cook in a pressure cooker until just soft.
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2 Boil the stock and the wine and reduce to 1 dl. Pour on the potatoes and season. Cover and allow to cool.
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3 Carefully mix the potatoes with the radishes, vinegar, oil and herbs just before serving. Sprinkle on the radish leaves and Emmentaler.
Bon
Appétit
Appétit
