Potato quenelles in tomato sauce with basil

Ingredients

• potatoes (large) - 3 pcs.
• basil - a few branches
• salt, pepper - to taste
• dried thyme - pinch
• 1/2 can peeled canned tomatoes in their own juice
• vegetable oil - 2 tbsp. l.

Cooking

Step 1

Boil the potatoes until tender, drain the water, mash it to a homogeneous consistency, preparing mashed potatoes. Salt, pepper (if desired, you can add 1 tablespoon of vegetable oil).

Step 2

Cool puree slightly. With wet hands, carefully form quenelles, which need to be laid out on a large dish.

Step 3

Finely chop the peeled tomatoes in their own juice and heat for 3-4 minutes. in a pan in 1 tbsp. l. vegetable oil. Salt, spoil. This is the sauce for our quenelles.

Step 4

Pour our quenelles with the resulting warm sauce, sprinkle with dried thyme, garnish with basil sprigs on top and enjoy in Lent! A minimum of calories and extraordinary yummy!