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Baked potatoes with herb sauce and sprouts
Ingredients for 4 servings 4 medium-size new potatoes mixed sprouts to taste (alfalfa, clover, soy, radish, mustard, lentil sprouts) For the sauce: 1 cup of pine nuts 6 spoonful of minced parsley 6 spoonful of minced basil 6 spoonful of minced arugula 6 poonful of grated Parmesan cheese 2 spoonful of fresh lemon juice
Ingredients for 4 servings
4 medium-size new potatoes
mixed sprouts to taste (alfalfa, clover, soy, radish, mustard, lentil sprouts)
For the sauce:
1 cup of pine nuts
6 spoonful of minced parsley
6 spoonful of minced basil
6 spoonful of minced arugula
6 poonful of grated Parmesan cheese
2 spoonful of fresh lemon juice
1 little clove of garlic
salt to taste
extra virgin olive oil
Preparation
Preheat the oven at 180 degrees. Clean the potatoes and slice them thinly without peeling them. Put them on the dripping pan covered with greaseproof paper. Pour a little extra virgin olive oil. Cook for 20 minutes on both sides until golden brown.
While you cook the potatoes, prepare the sauce. In a food processor mix herbs with the other ingredients (pine nuts, Parmesan cheese, garlic, lemon juice, oil and a pinch of salt). Blend until smooth.
When the potatoes are baked, put a spoonful of sauce on each slice and sprinkle with sprouts. Serve immediately.
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