Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 600g Rooster potatoes
  • 150g green beans
  • 2 sprigs of spring onions
  • 1 stalk of celery
  • 3 whole anchovy filets in oil (alternative: 1 tbsp dark soy sauce)
  • 40g baby spinach leaves
  • 1 tbsp mustard
  • ½ clove of garlic
  • 60g sour cream
  • 30g (3 tbsp) mayonnaise
  • Juice from ½ lemon
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 30-35 MIN
  1. Pre-heat the oven to 200°C. Cut the potatoes into small cubes and arrange on a baking tray covered with baking paper. Drizzle with olive oil and season with salt and pepper. Place in the oven for 30-35 minutes until golden brown.
  2. Clean the green beans and cut them in half lengthwise. Add to a microwave-safe bowl with 30 ml of water. Cover with cling film and place in the microwave for 5 minutes at 800 W, or until cooked through.
  3. Finely chop the spring onion and celery.
  4. In a blender/food processor, add one of the spring onions, celery, anchovy filets (or alternative: dark soy sauce), baby spinach, mustard, garlic, sour cream, mayonnaise, and lemon juice. Mix/blend until you have a smooth green sauce. Add some water if the consistency is too thick. Season to taste with salt and pepper.
  5. Add the potatoes to a serving bowl together with the cooked green beans and add the green sauce. Toss until everything is well coated. Serve with the other spring onion.

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