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Ingredients
US|METRIC
4 SERVINGS
- 500 grams potatoes (2 medium old floury, scrubbed)
- 150 grams rock salt
- 80 grams potato flour
- 45 grams white rice flour
- 20 grams buckwheat flour
- 250 grams beetroot (2 medium, scrubbed)
- 1 egg yolk (large free-range)
- 1/2 tsp. fine sea salt
- extra-virgin olive oil
- 2 Tbsp. olive oil
- 1 leek (small, thinly sliced)
- 4 Tbsp. capers (drained and roughly chopped)
- 2 Tbsp. grated lemon zest (finely)
- 2 cloves garlic
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