- a stalk of petiolate celery - 1 piece
- carrot - 1 piece (large)
- sprigs of parsley - 3 pieces
- bulb - 1 piece
- peas of black pepper - 3 pieces
- potatoes - 500 Grams
- garlic - 5 Teeth (large)
- of vegetable oil - 200 Milliliters
- black bread - 20 pieces (pieces)
- juice 1 lemon - 1 piece
- salt - 1 piece (to taste)
Potatoes, onion and carrots peeled, cut into large chunks. Put the carrots, parsley and onions in a saucepan with water, bring to a boil. Cook for 15 minutes. Add the celery and potatoes. cook for another 20-25 minutes. Put the potatoes in a bowl with a jar. Garlic, grind and grind with salt. Half a potato knead in a mashed toast in puree, add garlic mass. Mix. Stir the remaining potatoes with 180 ml of vegetable oil and lemon juice. Combine both masses and mix thoroughly. Season with salt to taste. Black bread to fry in the remaining vegetable oil, serve to a snack.
Servings: 10