Stir up this easy and impressive side dish for late summer/early fall gatherings.
Pick up all organic ingredients:
10 small potatoes
1/2 small carrot, minced
1 scallion, sliced thin
2 tablespoons minced parsley
4 tablespoons chopped pea shoots
3 tablespoons DaRosario Organic Black Truffle Vegannaise
Preparation:
Cook whole potatoes in boiling salted water for 8-10 minutes. Drain and let cool.
Rough chop the potatoes with skin on.
Toss potatoes with 2 tablespoons of DaRosario Organic Black Truffle Vegannaise until well coated. Add the raw veggies to the potatoes and add the other tablespoon of truffle vegannaise and blend well. Cover the bowl and chill for 30 minutes before serving.
Serving suggestions: Goes great with almost any room temp or cool foods and of course, a great wine. Serves 4.
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