Überbackene Kartoffeln im Salzbett
Overcooked potatoes on a salt bed is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg coarse sea salt
- 4 large waxy potatoes
- 0.5 stalk leek
- 1 Carrot
- 0.5 stalk celery
- 0.5 Zucchini
- 6 tbsp crème fraîche
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 6 tbsp freshly grated cheese (e.g., cheddar)
Instructions
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1.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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2.
Spread the salt on a baking sheet. Wash the potatoes, pat dry, place them on the salt, cover the tray with foil and bake in the preheated oven for about 30 minutes.
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3.
Meanwhile wash, trim or peel and grate the vegetables, or cut into thin strips. Quickly sauté in a pan with 1 tbsp oil, remove from heat and let cool.
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4.
Take the potatoes out of the oven, halve them and hollow out the halves, leaving a 1 cm rim. Mix the hollowed-out flesh with the vegetables and crème fraîche. Season with salt, pepper and nutmeg, fill the potato shells and sprinkle with cheese. Return to the hot oven and gratinate until golden yellow. Remove and serve on the salt bed.
