Baked Potato and Celery Crumpets with a dip made of herbs
Use our sunflower seed spread with cucumber and dill leaves to prepare this dish.
Time to make 45 minutes
Number of servings 4
Hint: You can divide the ready mixture into two portions and add to them various herbs, e.g. parsley, chives, thyme or basil.
: Dice the spring onions into small pieces and saute slightly. Peel the potatoes and the celery root and grate them using the big sized holes on a grater. Add the sauted onions, olive oil, chopped herbs, salt, pepper and mix thoroughly. Put the mixture into the muffin cups which have been smeared with olive oil beforehand. Preheat the oven to 180 degrees. Bake the crumpets for about 20 minutes. They can also be formed with a tablespoon and put directly onto a baking tray lined with parchment paper. In Lemko cuisine, a popular method is to bake the crumpets on cabbage leaves – this way, an interesting and simple dish is prepared. Serve the baked crumpets with a dip – to prepare it, mix the Sunflower Seed Spread with natural yoghurt and season with freshly ground black pepper. Vegans can use soya cream cheese instead of yoghurt.
Crumpets: 3-4 large potatoes 1/2 big or 1 small celery root 2-3 spring onions 2 eggs 2 tablespoons olive oil 1 bunch fresh thyme (or parsley/chives) salt pepper
Dip: 2 packagings Sunflower Seed Spread with Cucumber and Dill 1 small packaging natural yoghurt or soya cream cheese freshly ground black pepper