Potatoes are a universal side dish to various dishes. When you connect them with this vegetable, you get a taste experience!
The price of potatoes rises. But even so, it is one of the popular crops that occur damn often on Czech plates. No wonder. You make potatoes food, even if you don’t want to. It is suitable for soups, baked dishes, pancakes, omelettes or mash. They are also popular in our basin as a side dish. “In our home, potatoes are commonplace. I like baked. Children love fries or mashed potatoes again. And my husband?
The video author Jana Charles will show you how to prepare excellent potatoes with fennel. More on the channel .
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The tunes of the scent and the tastes
The advantage of potatoes is that you can heat them as you want. Moreover, they are very fine, (even neutral), so they combine quite well with other ingredients such as eggs, cream, cheeses, mushrooms, meat, root vegetables and others… “The combination of cooked or baked tubers with herbs that give them the smell. Rosemary, ”says an expert, recommending classic potato meals to supplement with something“ fragrant ”and green.
Unusual attachments
If you want, you can try different potato side dishes in an unconventional version. “For example, in the Netherlands, mashed potatoes are made by cooking potatoes, celery and carrots. The vegetables are then murdered, diluted with cream and flavored with salt and a portion of grated parmesan,” says Patricia reader, who has been living in Holland for twenty years. Equally interesting is the combination of potatoes, goat cheese and orange. Just cook the potatoes and then bake them together with salt, pepper, orange peel, crushed sage and goat cheese pieces. In 15 minutes you have an attachment that smells of southern France…
Variation with fennel
And third… If you want an interesting combination of potatoes, try the baked variation with fennel. How to do it: Peel about 500 g of potatoes and cut into thin slices. Then clean one onion, 1 green pepper and cut everything into thin wheels. Wash and chop 1 fennel. Let the canned of the peas drip. Then just prepare a baking dish, grease it with lard and layer! Give matte potatoes, a little salt, pepper and layer of fennel leaves. Sprinkle with another layer of potatoes, which decorate with peas, pepper and onions. And then there is a third layer of potatoes, which closes the whole baking pan. To make the food be juicy, do not forget to salt it at the end and pour a little vinegar. Finally, decorate the food with dried or fresh sature and bake for 40 minutes. Once the potatoes turn golden, you can prepare plates and cutlery.
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