Ukrainian chef Volodymyr Yaroslavsky is famous for his delicious culinary experiments. Once upon a time, the original crop became the basis of this unoriginal herb. WomanEL explains how to prepare breadsticks using the starch recipe.
According to the chef’s words, it’s important to finish the seasoning and the potatoes have already collected enough starch. Well, you can get some sticks.
My kropirka, kropivka… Dzherelo: Instagram
Our traditional pastry is made from dough, the basis of some potatoes, beetroot and eggs. For extra flavor, I add grated, hard, vitreous cheese, nutmeg and sprinkled puree (can be replaced with spinach), Volodymyr shared.
Ingredients
For the doughnuts:
• 500 grams of baked potatoes;
• 1 small egg;
• 70 grams of pressed blanched sprinkles;
• 50 – 70 solid dry siru;
• 130 grams of beard (plus added);
• salt and nutmeg.
For the sauce:
• 100 grams of cibul:
• oil and butter;
• troches of asparagus, ale pie and asparagus pickle or broccoli;
• thyme and oregano
• troches of white wine for the eggplants;
• tops.
Chef-cook-style doughnuts with dill. Dzherelo: Instagram 
Volodymyr Yaroslavsky shows his great culinary experiments. Dzherelo: Instagram
Wash the potatoes first, prick them with a fork and bake. You can simply boil it whole over medium heat, then peel and grate with hot heat. Take varieties with a yellow center – the stench will be better.
Rightly blanch the young upper leaves of the sprinkler. In a blender, puree the whole egg together. Before the grated potatoes, add the dill puree, salt, boron, grate the sire, nutmeg and knead the dough. Next, form the dough into small dough balls, about the size of your little finger, and boil them in salted water. Approximately at the point of boiling, 2 hvilini.
For the sauce, cut the cibul into small pieces, brush with a little olive oil. Add chopped asparagus and asparagus ferment, heat the bits, add wine, herbs, salt and spices, bits of tops and bring to a boil.
Immediately add boiled sticks, simmer their three bits. It is necessary to add water to the dough so that the consistency of the sauce is achieved. Serve immediately, you can add cheese, lubricate mushrooms or simply eat with vegetables.
Earlier, Olga Sumska shared a delicious recipe for “divine” jelly from the side.
