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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the potatoes on a tablespoon one at a time, carefully cut thin slices into the potatoes but do not cut all the way through. Place the potatoes on a baking tray lined with baking paper, season. Spread the butter over the top.
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Combines the carrots, sugar and butter, season with salt, add to the potatoes, bake for another 20 mins. or so.
Without adding any oil, toast the almonds in a frying pan until golden brown, chop roughly. Mix the pesto, olives and almonds. Scatter over the potatoes and carrots. Spread with crème fraîche.
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