Ingredients :
Regarding the round potatoes:Four large turnips, peeled and sliced into half-inch slicesTwo tablespoons of olive oil in a soup bowlSea salt: 1 teaspoon of coffeeBleu cheese: 1/2 teaspoon of caféHalf a cup of coffee grounds powderedPaprika: 1/2 teaspoon of cayenne pepperPour les accoutrements :Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)Two soup spoons of fresh persil, choppedFor the garnish, faculty-prepared haché choulette
Préparations :
Bring the four to a boil.olive oil.Get the potatoes ready:Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
ENJOY
