Thermador PRD48NLSGU Livro De Receitas

Side diSheS, Vegetarian diSheS

and CaSSeroleS

23

PoTaToes boIleD In 

THeIR skIns WITH

TWo DIPs

IngReDIenTs

2 – 2½ lb. medium-sized potatoes, 
preferably by a similar size

bacon Dip
4 oz. sliced bacon
5 oz. blue cheese
½ lb. crème fraîche
½ bunch of chives

avocado Dip
1 ripe avocado
2 tbsp. lemon juice
½ lb. crème fraîche
1 small red chili pepper
½ bunch cilantro or dill
salt and pepper

 seTTIngs

   

1

1

3

3

Wash and scrub the potatoes and arrange in the perforated baking pan. steam as indicated.

baCon DIP:

Cut the bacon across its width into strips about ½ inch wide. fry in a pan over a medium 
heat until crispy. leave to drain on paper towels. Purée the blue cheese and stir in the 
crème fraîche. Cut the chives and fold into the cheese mixture with the bacon strips.

aVoCaDo  DIP:

Halve the avocado and remove the seed. Purée the flesh with the lemon juice and stir in the 
crème fraîche. slice the chili pepper lengthways and remove the seeds. finely chop the chili 
pepper and cilantro and fold into the dip. season with salt and pepper.

serve the dips with the potatoes.

serves 4