Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Lemon squeezer
Oven mitts
Pan
Paring knife
Peeler
Rösti grater
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Cook the potatoes in salted water for approx. 15 mins. until just soft, drain, allow to cool slightly. Remove the thyme leaves.
Potatoes
Melt the butter in a small pan, spread ¾ on a baking tray.<kids Sprinkle the cheese and thyme on top of the butter. Cut the potatoes in half, place cut side down on the tray, spread the remainder of the butter on top, season.
Bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove.
Salad
Place the mustard in a bowl. Squeeze the juice of 1 orange (approx. 100 ml), add to the bowl along with the oil and salt, mix. Peel the second orange, cut into approx. 1 cm pieces, add. Peel and roughly grate the carrots, add, mix carefully. Serve the parmesan potatoes with the carrot salad.
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