Prep
10 min
Total
13 min
Serves
4
INGREDIENTS
- 3 cups sliced (1 dime thin) heirloom potatoes
- 2 cups veggie stock
- 1 cup celery sliced on bias
- 1 cup sliced radish
- 1 cup sliced cucumber
- 1/4 cup micro herbs
- 1/3 cup sour cream
- 1 lemon juiced and zested
- salt and pepper to taste
METHOD
- Bring the stock up to a simmer and blanch potatoes until tender
- Remove and plate
- Top with sliced veggies, pipe sour cream in little dots
- Top with micro greens, lemon and olive oil
- Season and serve
SPECIAL TOOLS:
Mandoline
