Main courses

Ayurvedic potato salad

Name: Ayurvedic potato salad
Prep time: 45 min
Total time: 45 min
Yield: For 4 servings:
Ingredients: 1 kg of firm cooking potatoes; 2 tbs Rapunzel Allgau Ghee; 350 ml Rapunzel vegetable stock; 1 tbs Rapunzel Gomasio; 1 tsp turmeric; ½ tsp Rapunzel coconut blossom syrup; 1 can of Rapunzel beans Mix in tin; ½ tsp Tamarind paste; Juice of a lemon; Juice of an orange; some parsley; 2 red onions; 1 red pointed pepper; ½ bunch of spring onion; 1 pr. Curry powder; Rapunzel herbal salt; pepper

45 Min.

For 4 servings:

Info

Perptime 45 Min.

Ingredients

Portions

1 kg of firm cooking potatoes
2 tbs Rapunzel Allgau Ghee
350 ml Vegetable bouillon
1 Gomasio, sesame and sea salt, HIH
1 tsp turmeric
1 Coconut blossom syrup
1 Mixed beans with chickpeas canned
1 tsp Tamarind paste
Juice of a lemon
Juice of an orange
some parsley
2 red onions
1 red pointed pepper
1 bunch of spring onion
1 Prise* Curry powder
Herb salt with iodine
pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Wash potatoes and boil salted water for 20-25 min. Peel onions, finely chop and fry in a saucepan with ghee, add vegetable stock and heat, remove from heat and season to taste with gomasio, turmeric, curry powder, coconut blossom syrup, tamarind paste, lemon and orange juice, salt and pepper.

Peel potatoes, then cut into slices and place in a large bowl. Put the spring onions in rings, cut the diced peppers into cubes and add the beans mix in the can to the potatoes. Then pour over broth and let it pass for 30 minutes. If necessary, season the potato salad and mix in the remaining ghee. Finely chop the parsley leaves and mix with the potato salad.

USED RAPUNZEL PRODUCTS

Gomasio, sesame and sea salt, HIH

Mixed beans with chickpeas canned

Coconut blossom syrup

Ghee

Vegetable bouillon