Cherry potatoes with Parsley cream
I N G R E D I E N T S
Dehydrated Suaga Parsley: 2 tablespoons
Dehydrated chives Suaga: 1 teaspoon
Cherry potatoes: 2 cups
Butter: 1 tbsp
Cream cheese: 2 tablespoons
Black pepper and salt: to taste
P R E P A R A T I O N
Cook the potatoes in salted water for about 20 minutes until they are well cooked, remove the water and add salt as you desire. In the same pot, add the cream cheese and the dehydrated Suaga chives and stir until the potatoes are wrapped in the cream. To serve, decorate sprinkle dehydrated Suaga chives on top of the potatoes.
Organic Dehydrated Parsley
