August 16, 2017


Potatoes – 250 gms (cut into batons and steamed)-
Sweet potatoes – 250 gms (cut into batons and steamed)
Butter – 1 tbsp
Red peppers – 50 gms (cut into triangles)
Yellow peppers – 50 gms (cut into triangles)
Asparagus – 50 gms (blanched)
Epice powder – 40 gms
(Crushed herbs such as basil, thyme, rosemary, parsley with sea salt)
Cream – 2 tbsp
Chives for garnish

  • Steam or boil both potatoes till done.
  • Heat butter, add potatoes, red and yellow peppers and asparagus. Toss.
  • Arrange the potatoes on a plate, place the peppers and asparagus spears on top.
  • Sprinkle over with epice powder.
  • Serve with cream, garnished with chopped chives.

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