Recipes

200 g boiled jacket potatoes

1 half onion, finely diced

0.1 l beef stock or vegetable stock

2 tbsp apple cider vinegar

2 tbsp cold-pressed sunflower oil

150 g mixed herbs (e.g. flat-leaf parsley, chervil, rocket, dandelion, etc.)

100 g Black Forest ham

Coarsely grate the jacket potatoes into a bowl. Sauté the diced onion in 1 tbsp oil, add the stock and bring to the boil. Add to the grated potatoes. Season with apple cider vinegar, salt and pepper.
Add the chopped herbs and the remaining sunflower oil, fold in carefully. Decorate with flowers (e.g. rose petals, violets, daisies, dandelions, pansies). Slice the Black Forest ham wafer-thin and serve.

Recipe by Josef Fehrenbach, Gasthof Esche, Hinterzarten
Per person: 160 kcal/670 kj
Photo: Protective association of Black Forest ham producers / Reprint free of charge!