Preparation Time: 40 minutes
Yield: 4 servings
5 medium sized, floury potatoes
250 g farmhouse bread (coarse rye bread, country-style)
250 g sour cream
1 onion
2 cloves garlic
1 bunch chives
200 g mâche salad
1 carrot
½ pepper, yellow
2 tbsp. pumpkin seed oil
3 tbsp. balsamic vinegar
1 pinch sugar
to taste salt, pepper, paprika powder
1 tbsp. pumpkin seeds, roasted
Boil potatoes in salted water, shock, peel and mash with a fork. Peel and finely mince
onion. Combine mashed potatoes, onion and sour cream to make “Erdäpflkas”. Season with half of the chopped garlic and spices. Fold in thinly sliced chives.
Thinly slice farmhouse bread. Spread “Erdäpflkas” on each slice and assemble tiramisustyle.
Sprinkle chives on top slice of bread.
Wash mâche and remove small roots. Peel carrots and cut into thin strips. Wash pepper, deseed and cut into small cubes. Crush remaining garlic clove. For the dressing combine balsamic vinegar, pumpkin seed oil, salt, pepper, a pinch of sugar and garlic. In a bowl combine mâche, carrot strips and pepper and marinate with dressing.
Cut “Erdäpflkas”-tiramisu into triangular shaped pieces. Arrange tiramisu and salad on
plates. Decorate with pumpkin seeds.