Rapunzel with Truffled Potatoes and Mushrooms
Rapunzel with truffled potatoes and mushrooms is a recipe featuring fresh ingredients from the potato salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g arugula
- 500 g truffled potatoes
- 100 g button mushrooms
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower oil
- 4 tbsp white wine vinegar
- 4 tbsp grape seed oil
- 1 tsp sharp mustard
- 1 pinch sugar
- Salt
- Pepper (freshly ground)
Instructions
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1.
Wash, clean, and drain the arugula.
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2.
Rinse the truffled potatoes and brush if needed. Cut into cubes. Place on a parchment-lined tray and drizzle with sunflower oil. Season with salt and pepper, then bake in a preheated oven at 200°C fan-forced for about 15-20 minutes until golden brown.
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3.
Clean and halve the mushrooms. During the last 8-10 minutes of baking, add them to the potatoes and stir.
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4.
Mix white wine vinegar with grape seed oil, mustard, and sugar. Season with salt.
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5.
Plate the arugula on dishes, top with potato cubes and mushrooms, pour dressing over, and sprinkle with pumpkin seeds before serving.
