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🍽️ Steamed potatoes with three different dips

310 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mostly waxy 1 kg
• salt pinch
• carrots 3 pcs.
• spring onions 0.5 bunch
• beetroot, pre-cooked 1 pc.
• garlic cloves 1 pc.
• lemons 1 pc.
• avocado 1 pc.
• goat cheese 300 g
• pepper, black ground pinch
• horseradish 1 tsp
• curry powder pinch

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat, cover the pot and let the potatoes cook for about 20 to 25 minutes.
5. 5. Meanwhile, peel and clean the carrots.
6. 6. Cut the carrots into small pieces.
7. 7. Place the carrots in a separate pot with salted water.
8. 8. Bring the water to a boil.
9. 9. Cover the pot and cook the carrots for about 10 minutes until they are soft.
10. 10. Wash the spring onions.
11. 11. Cut off the root ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Cut the beetroot into small cubes.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Halve the lemon.
17. 17. Squeeze the juice of the lemon.
18. 18. Halve the avocado.
19. 19. Remove the pit of the avocado.
20. 20. Scoop the flesh of the avocado out of the skin with a spoon.
21. 21. Take three bowls and distribute the cream cheese evenly among them.
22. 22. Take one bowl with cream cheese for the green dip.
23. 23. Add the avocado to this bowl.
24. 24. Mix the avocado with the cream cheese.
25. 25. Mash the avocado with a fork or a spoon.
26. 26. Add some chopped garlic to the avocado mixture.
27. 27. Season the dip with salt and pepper.
28. 28. Add one tablespoon of lemon juice.
29. 29. Taste the dip to your liking.
30. 30. Take a second bowl with cream cheese for the red dip.
31. 31. Mix the cream cheese with the cubes of beetroot.
32. 32. Stir horseradish into the mixture.
33. 33. Add one tablespoon of lemon juice.
34. 34. Season the dip with salt and pepper to taste.
35. 35. Drain the cooked carrots.
36. 36. Place the carrots back in the pot.
37. 37. Add some garlic and cream cheese to the carrots.
38. 38. Puree the carrots finely.
39. 39. Season the carrot puree with salt, pepper and curry.
40. 40. Spread the spring onion rings evenly over all three dips.
41. 41. Drain the boiled potatoes.
42. 42. Let the potatoes cool down for a short time.
43. 43. Serve the potatoes with the three dips.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 310
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 44 g