As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English.
Instead of masking the rich, enjoy the oily taste of Yukon golden potatoes with mayonnaise, enhance it with chicken, tarragon, and wine vinegar. Source: Martha Stewart Living, June 2007. 8 servings. Ingredients: 2 kilograms of small Yukon golden potatoes, halved if large (about 6 cups), 1/4 cup white wine, 1 teaspoon coarse salt, 2 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped fresh cherry leaves, 1/4 cup finely chopped fresh turkey, 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish, freshly ground pepper to taste. Instructions: 1. Place the potatoes in a pot and cover with 2 centimeters of water. Bring to a boil; reduce heat and simmer until tender when pierced with a knife, from 25 to 30 minutes. Drain. 2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and black pepper. 3. Add warm potatoes to vinaigrette and toss. Garnish with tarragon sprigs. Chefs notes: Look for small, thin hairs of Yukon gold that do not require peeling.
27.04.2023 @ 17:05
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English.
Instead of masking the rich, enjoy the oily taste of Yukon golden potatoes with mayonnaise, enhance it with chicken, tarragon, and wine vinegar. Source: Martha Stewart Living, June 2007. 8 servings. Ingredients: 2 kilograms of small Yukon golden potatoes, halved if large (about 6 cups), 1/4 cup white wine, 1 teaspoon coarse salt, 2 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped fresh cherry leaves, 1/4 cup finely chopped fresh turkey, 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish, freshly ground pepper to taste. Instructions: 1. Place the potatoes in a pot and cover with 2 centimeters of water. Bring to a boil; reduce heat and simmer until tender when pierced with a knife, from 25 to 30 minutes. Drain. 2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and black pepper. 3. Add warm potatoes to vinaigrette and toss. Garnish with tarragon sprigs. Chefs notes: Look for small, thin hairs of Yukon gold that do not require peeling.