Green sauce

Even Goethe loved the "Frankfurt Green Sauce" - a dish made from 7 herbs that is eaten with young spring potatoes. The green sauce can also be made simply, quickly and deliciously "Ayurvedic" so that the whole family can enjoy it.

Recipe for 4 people

Ingredients:

• 1 packet of Frankfurt green sauce (fresh herbs)
• 2 tbsp linseed oil
• 1 tbsp ghee
• 1 small slice of ginger
• 1 tsp mustard
• ½ tsp rock salt
• 1 MS turmeric
• 500 g natural yogurt and or quark
• 250 g sour cream
• Spring potatoes

Preparation:

1. Wash the herbs for the green sauce. Finely puree 3/4 of the herbs in a blender (or with a hand blender) with some yogurt, ginger, mustard, salt and linseed oil to make a sauce. Then stir in the remaining yogurt or quark, sour cream and turmeric by hand to create a fine sauce.

2. Finely chop the remaining green sauce herbs with a herb knife. Heat the ghee in a small pan and briefly fry the finely chopped herbs in it. Mix into the green sauce.

3. Season with a pinch of cumin to taste.

4. Serve with boiled spring potatoes.

Frankfurt green sauce is traditionally prepared with sour cream or mayonnaise and hard-boiled eggs. From an Ayurvedic point of view, I recommend a light yoghurt sauce with a little turmeric and ginger for better protein utilization and all 6 flavours (ginger and mustard = spicy, yoghurt = sour, ghee = sweet, rock salt = salty, herbs = bitter and tart). This not only makes the Hessian spring dish taste better, but is also much easier to digest! Just give it a try.

You can also eat a boiled organic egg (for non-vegans) with it. The combination of egg with yoghurt (not milk) is acceptable in Ayurveda for good agni. Good luck and enjoy cooking!

Article by Kerstin Rosenberg