Ingredients
2 potatoes, floury
Salt
50 gms Californian walnuts
1 untreated lemon
1-2 cloves garlic
1 teaspoon olive oil
2 teaspoons fresh thyme leaves
40 gms black olives (pitted)
150 gms yoghurt (10% fat)
Furthermore,
4 carrots
1 bunch celery
1 each red, green and yellow pepper
Preparations:
- Wash potatoes, cook in salted water.
- Chop the walnuts and roast them briefly in a frying pan. Pour on a plate to cool.
- Rinse the lemon, pat dry and rub the skin out, squeeze out the juice. Peel and dice garlic. Heat olive oil in a small pan. Fry the garlic and thyme in it for a short time. Finely chop olives.
- Peel carrots and cut in half, large quarters. Rinse celery and paprika, clean and cut into strips.
- Drain potatoes, peel and squeeze through a potato squeezer. Allow to cool slightly and stir with yogurt. Stir in so much lemon juice until a cream is formed. Season with salt and pepper. Stir in the garlic and thyme mixture, walnuts, lemon zest and olives, season to taste and arrange with vegetable sticks.
- Serve with baguette.
