Glazed Snow Peas with Curry Peas

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the potatoes well, brush them and cut them into centimeter-sized cubes. Heat the clarified butter in a pan, add the potato cubes and sprinkle with curry. Fry until cooked and crispy, turning frequently. Season with a little salt.

Remove the shallots and chop them finely. In a frying pan, toast the sesame seeds without adding any fat, turning throughout. Transfer to a container and set aside. In the same frying pan, melt the butter. Pour in shallots, snow peas and sugar and saute until well combined. Add the soup and simmer for a few minutes. Season to taste with salt and freshly ground pepper.

Arrange the kefen in a wreath shape, form the potato cubes in the middle and sprinkle with the sesame seeds.

Tip: stored potatoes can also be used. However, these are peeled and blanched briefly before frying.

Goes well with meatballs, lamb, poultry, fish skewers, tofu cutlets.

Kefen served cooled – If kefen are left over, they can be kept in a marinade of oil, a tiny bit of vinegar and garlic.

Serve them with a sauce of yogurt and Dijon mustard, for example. The marinade can be used for green leaf salad, sprinkle everything together with wholemeal garlic croutons.

Tip: Use creamy natural yogurt for an even finer result!

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