Beetroot Labbes


For the green beans aioli

  • 2 egg yolks
  • 4 cloves of garlic
  • 1 tsp mustard
  • 1 teaspoon lemon juice
  • salt
  • Oil as needed
  • 1 handful of green runner beans

For the beetroot Labbes:

  • 4 potatoes floury cooking
  • 2 tubers red beet
  • 1 onions
  • Salt pepper
  • nutmeg
  • oil


    Green beans aioli:

    Wash, clean and cook the green beans. Then quench in ice water and puree.
    All other ingredients except the oil in a blender and mix all ingredients.
    Add the oil, drop by drop, and mix, then add slowly until a homogeneous mass is obtained (which oil is left to you.) Caution: Olive oil is very flavorful!).
    Stir in the pureed green beans.
    Who wants to have a fine aioli, sweeps the whole thing through a sieve.
    Refrigerate until consumed in the refrigerator.

    Beetroot Labbes:

    Cook the red beet and then peel. Peel and wash potatoes. Peel the onion. Finely rub beets, potatoes and onion.
    Put everything in a fine sieve and drain the juice. Then place in a bowl, season with salt, pepper and nutmeg and cover for 20 min.
    Heat plenty of oil in a pan. Squeeze the potato dough and fry the little cakes in the pan.

    Source: House No. 15

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