I don’t know about you, but I often think: “What would you do with the side dish?”. In search of variety in a magazine, I came across this recipe. It intrigued me with its novelty and simplicity.
An Irish dish, easy to prepare and a little unusual in appearance and taste, of course. I like mashed potatoes to have a slightly greenish color, so I take white cabbage for him, not white, but green varieties.
Joel Robuchon is called the master of mashed potatoes. Its principles: only high-quality products, simplicity of the recipe, recognizability of the dish. For the sake of his mashed potatoes, people had been booking a table in a restaurant for weeks; often guests ordered this ordinary dish for dessert to take away the incredible taste with them. What is the secret? To put it mildly, hard work. And a simple recipe for the famous dish.
Who doesn’t love delicious mashed potatoes? I think that’s it. And if you still experiment with its preparation, then it will turn out very satisfying and delicious.
I offer you turkey medallions marinated in honey-rosemary marinade, which gives the meat an interesting shade. This dish will pleasantly diversify not only everyday life, but also decorate the festive table.
Bigus (or bigos) is an Eastern European dish of sauerkraut with meat. There are many cooking options, exactly two ingredients are cabbage and meat. I cook it with sauerkraut and pork. Although I remember a time when it was considered absolutely right to cook bigus with sausages). It goes well with mashed potatoes.