Beauty
Weekend recipe: potato and champignons petals of rose
Summer Gazpacho. Photo © @anastassiakhozissova
Ingredients:
5-6 champignons
1 potato
lettuce corn
1 tablespoon of umeboshi
2 tablespoons of olive oil
1/2 teaspoon of lemon juice
A branch of fresh rosemary
In addition to the ingredients you need a peeler (vegetable peeler). This handy gadget can be used to peel and also cut vegetables in thin layers.
Recipe:
In a bowl whisk together umeboshi, olive oil, and lemon juice, season with salt and pepper. Then add a sprig of rosemary and stir again. Place the champignons into the sauce and marinate for about an hour. Separately, peel the potato and using a peeler thinly slice it.
Feel a deep pan with olive oil and fry mushrooms and potatoes over a medium heat for about 15-20 minutes.
Decorate the plate in the form of a rose: put a lettuce corn on the plate, place potatoes on the side as like they are rose petals and in the middle of petals place mushrooms. You can also decorate the dish with carrots, sliced with a peeler into a thin plates.
Bon appetite!
More tips for a healthy lifestyle and proper nutrition you can find in the Instagram @anastassiakhozissova
