Recipe from a Michelin-starred chef: salad with baby potatoes and peas
In the beautiful cookbook Vegetable Menus by Niven Kunz and Virginie van Bronckhorst-Kunz, you’ll find the loveliest starters, main courses and desserts with a Michelin-starred touch, to cook at home yourself. Surprisingly easy and special at the same time. For friends, or for the two of you, for moments when you want to pull out all the stops. Not vegetarian (can be), but with vegetables as the absolute star.
Cooking with vegetables gives top chef Niven the greatest satisfaction; it brings colour, flavour and texture to his dishes. In his kitchen, vegetables always come before meat and fish. Not only because he thinks this is better, but above all because he enjoys cooking with vegetables the most. So it’s no surprise that he has repeatedly been acclaimed as one of the best vegetable chefs in the Netherlands.
How to make the salad with baby potatoes and peas
We love recipes that are delicious in all their apparent simplicity. And this is one such dish. Less is more, and you’ll have it made in no time!
- Stir the sour cream and chives together until smooth.
- Add a splash of olive oil and salt and pepper to taste, and stir well again.
- Then mix in the remaining ingredients and sprinkle with the lemon zest.
Title: Vegetable Menus
Author: Niven Kunz Virginie van Bronckhorst-Kunz
Price: €29,99
Publisher: Kosmos Uitgevers
Read also:
- The 4 best grilled cheese sandwiches of your life from top chef Joris Bijdendijk
- 10 things chefs like to keep in the freezer
- 6 bizarre things sommeliers experience
