Mangold with Potatoes
A vegetable side dish, which is tasty being both cold and hot. It is traditionally served as a complement to fish and squid dishes, but perfectly matches other meat dishes.
Ingredients for 4 portions
- 1 kg mangold
- 400 g potato
- 1 tablespoon olive oil
- 4 heads of garlic
- 2 teaspoons salt
- 2 pinches of ground black pepper
Peel and dice or slice potatoes, put into a saucepan, and pour with water. Put the saucepan on fire, add a teaspoon of salt and cover with a lid. When boiling, cook on low heat for 15 minutes.
Rinse thoroughly mangold (each leaf individually) and cut into strips. Put it in another saucepan, pour with water and put on fire. Add a teaspoon of salt and cook until soft.
Peel and chop garlic. Strain potatoes and mangold and put them into one saucepan. Add olive oil, garlic, pepper and a bit of salt. Then stir gently so that all the ingredients are mixed.
Butter can replace olive oil. You can slightly sprinkle the dish with lemon juice.