Оформи передплату та дивись більше ніж 5000 статей та перевірених рецептів без реклами
Paliushky (potato fingers)
Ingredients
1 kg / 2¼ lb. potatoes
3 cloves garlic
1 bay leaf
3 egg yolks
160-200 g / 1 cup allpurpose flour
1 bunch parsley
50 g / 3½ tbsp. unsalted butter
salt, pepper to taste
For the sauce:
5 sprigs parsley
5 sprigs dill
100 ml / 6½ tbsp. water
100 ml / 6½ tbsp. vegetable oil
50 g / 1¾ oz. hard cheese
juice of half a lemon
2 cloves garlic
salt, pepper
Paliushky (potato fingers): Приготування
Preheat oven to 180°C / 350°F degrees.
Cut peeled potatoes into slices of any size. Cover with water and cook with salt, bay leaf and 3 cloves garlic for 15–20 minutes until ready.
Drain the cooked potatoes, discard garlic and bay leaf: you’ll no longer need them. Mash potatoes until smooth. If you have leftover cooked unpeeled potatoes from the night before, you can also put them through a blender.
Add 2 egg yolks, salt, pepper and flour. Mix the dough.
Form potato fingers/batons with a spoon or a pastry bag and place them on a baking paper-lined roasting tray.
Wash in egg yolk with a silicone brush and bake for 15 minutes until golden brown.
Green sauce. Put diced green parsley and dill, water, oil, grated hard cheese, lemon juice, garlic and salt in a blender, and blend until smooth.
Serve with the green sauce, either hot or cold.
Cooking is easy!
Recipe fоr the book Ukrainian Cuisine in 70 Dishes by Chef Ievgen Klopotenko, Knigolav Publishing.
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