Cookbook:Potatoes with Green Sauce
(Redirected from Cookbook:Green Sauce)
| Potatoes with Green Sauce | |
|---|---|
| Category | Potato recipes |
| Servings | 4 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Green sauce is a dish that originates from the Frankfurt/Main region of Germany.
Ingredients
[edit | edit source]- 3–4 cups (200 g / 7 oz per cup) sour cream
- Milk
- 1 tbsp sunflower oil (or other oil of neutral taste)
- 2 tsp lemon juice
- 4 hard-boiled eggs
- 10–15 large potatoes
- 1–1½ empty sour cream cups filled with dill
- 1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives, parsley, onion leaves, lemon balm, burnet, a small amount of sorrel if available)
Procedure
[edit | edit source]- Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce.
- Mix herbs well, and mix them into the sauce.
- Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.
- Leave the sauce in the fridge for about 1–1½.
- Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this.