LYONAISE POTATOES

Page : 1 of 1 Amount of portion :10 portion

Date : July 2014 Portion size : 100 g
Type of dish : Side dishes Serving temperature : Hot temperature
Origin : French Serving tools :Dinner plate

NO METHOD QUANTITY INGREDIENTS EXPLANATION

1 Prepare The mise en place
Boil 2 kg Potatoes Unpeeled and washed, cooked preferably
one day before using
Cool The potatoes and peel
400 g onions
slightly 180 g Peeled and thinly sliced
butter or
margarine
To taste salt & pepper
30 g Parsley Chopped

2 The result
3 Slice The potatoes 2 to 3 mm thick
4 Dice 400 g Onions Peeled
5 Fry in 60 g margarine The onions
6 Heat 100 g Margarine In a frying pan
7 Add The potatoes
8 Fry Until lightly colored
9 Season Salt & pepper
10 with The onions, combine gently with potatoes
Add Golden brown
On a flat, buttered vegetable
11 Fry until Platter
Dress Chopped
12 Parsley
Sprinkle
with
13 Presentati
on