Potato spirals and potato rings with beetroot ketchup and a courgette & cardamom dip

Zutaten für Personen

600 g
waxy potatoes
1 L
vegetable oil
1 pinch
salt

beetroot ketchup

230 g
boiled beetroot
35 ml
vinegar
1.5 tsp.
cane sugar
1 pinch
salt

courgette dip

210 g
courgette pulp
80 g
white almond butter
1 pinch
cardamom
 
salt, pepper

Schritt für Schritt - Anleitung

Step 1:

Heat the oil in a high pot to approx. 170 -C.

Step 2:

Peel the potatoes and use the twister to make spirals. Cut the hollowed out potatoes into slices. Rinse them off in cold water and dab them dry with kitchen paper.

Step 3:

Fry them in the oil until golden yellow, then flavour with salt.

Step 4:

Dry off the beetroot and finely pur-e it with vinegar and cane sugar, then flavour with salt.

Step 5:

Puree the courgette with almond butter and cardamom until creamy, then flavour with salt and pepper.