Summary

Ingredients

• 750 g potato (s)
• 750 g beetroot
• 1 clove garlic
• 50 g iner, fresher
• 6 stalks thyme
• 40 g butter (yourt butter)
• 400 ml vegetable stock
• salt
• pepper
• 4 egg (s)
• 1 bunch coriander greens
• 2 tablespoon sour cream

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Instructions

1. Peel the potatoes and beetroot and cut into wedges. Peel and finely dice the garlic and ginger. Pluck the thyme leaves from the stems.
2. Heat the yogurt butter and fry the vegetables with thyme, garlic and ginger in it. Pour in the stock, season with salt and pepper and cover the vegetables and cook for about 25 minutes over medium heat.
3. In the meantime, cook the eggs in boiling water for about 7 minutes until they are waxy. Then put it off and peel.
4. Finely chop the coriander leaves up to 4 coriander stalks. Mix the sour cream. Add both to the vegetables.
5. Arrange the vegetables with the halved eggs and coriander stalks and serve.