La Fourchette des Gourmandes - Recipes - Cecile

	Recipes - Cecile
	Pink potatoes with peppermint Ingredients: 350 g Cecile potatoes Handful of peppermint Handful of fresh parsley Clove of garlic 3 average onions, chopped rough 2 tablespoons olive oil 2 tablespoons water Salt and fine ground pepper Food preparation: Steam unpeeled Cecile potatoes in hot steam for about 20 minutes. Take them out then and peel off their thin upper skin. The tubers will be pinkish. Mix the peppermint, garlic and all onion in the meantime. Add the oil and water, and mix again. Salt and pepper the mixture according to your taste. Add the potatoes to the mixture. This salad is delicious both hot and cold.

	Green potato salad Ingredients: 200 g Cecile potatoes boiled in their jackets and cut to thin slices 2 green apples cut to cubes 25 g walnuts chopped rough 125 g Tofu cheese 2-3 small bunches of rocket leaves or some other salad vegetables Salt and pepper Ingredients for dressing: 2 tablespoons olive oil 1 tablespoon vinegar 1 tablespoon honey 1 tablespoon fennel seeds Food preparation: Mix the apple cubes with lemon juice, leave them to drain, and mix them in cold potatoes. Add the walnut pieces, cheese cubes and chopped rocket leaves, and mix thoroughly. Pour the dressing over the salad before it is served.

	„Cecils” with garlic butter Ingredients: 1 kg small Cecile potatoes Salt and caraway seeds for seasoning Lovage sprig 40 g butter 3 large cloves of garlic – pressed through the garlic press Handful of chopped parsley tops Food preparation: Wash Cecile unpeeled potatoes thoroughly. Boil the potatoes in salt water with added caraway seed and lovage sprig until they are soft. Halve the hot potatoes and put them in a bowl. Melt the butter in a pot and add the garlic. Add some salt according to your taste, stir slightly with the chopped parsley tops and serve.