The Frankfurt Green Sauce is a healthy low-calorie, vegetarian alternative topping for potatoes.
Prep Time: 20 minutes
Total Time: 20 minutes
Serving: Makes 4 portions
- 1 package of Frankfurt Green Sauce herbs or 10 – 12 ounces total; equal amounts of borage, burnet, chervil, chives, garden sorrel, parsley, and pepper cress
- 300 g. (1 1/3 c.) Greek yogurt (I prefer to drain it in a fine sieve for a thicker sauce)
- 150 g. (1/2 c.) creme fraiche (sour cream)
- 1 T. (soup spoon) olive oil
- Drops of fresh squeezed lemon juice
- Salt and pepper to taste
- Boiled potatoes (preferably fresh) sliced in half (still warm)
- 3-4 large hard-boiled eggs, finely chopped
- Wash and carefully drain the herbs.
- Remove the leaves from the large leafy herbs. Discard the stems or use for another recipe.
- Carefully roll the herbs into a tight pile and run the knife through the roll, keeping your strokes as close together as possible. Repeat until the herbs are fine and dust-like. The more you chop, the more the emerald color and aroma will fade.
- Place the herbs in a bowl and mix the yogurt, creme fraiche, and oil. Taste and add a few drops of lemon juice to start (then more if desired).
- Add salt and pepper to taste.
- Cover and chill the herb mixture for about two hours.
Place the boiled potatoes slices on a plate, add heaping dollops of the Seven Edible Emerald Sauce, and garnish with chopped eggs. Add salt and pepper to taste.