Publiée le 21/07/2015
Cut the potatoes into a third and two thirds, dig two thirds and cook steamed potatoes and hats in a pan with olive oil and thyme.
Attention to cooking requires that your potatoes are firm because they will be filled later.
Meanwhile, grate the carrots with small potato you have left and within them you have dug.
Cut the onion. Sauté in a pan with a little olive oil, pepper and caraway seeds for 15 minutes on low heat. Stop the heat and add hemp oil, mix well.
Once the potatoes are cooked dug, fill them with what you just did return to the pan, and put the hat.
If you still have carrots, put them aside in a small jar.
Good tasting !
|Domaine des Guyons Saumur blanc L’Ardile 2011 (www.domaine-des-guyons.com)