New Potatoes with Benefits
Comfort meets summer in this gut-loving dish. Think crispy smashed new potatoes, a silky beet–bean mash, and a tangy pile of Fermary Classic Beet Kraut on top. High in fibre, full of plants, and bursting with probiotics - once you make it, you’ll want it on repeat.
Serves
4
Prep Time
60 minutes
Classic Beet Kraut
Single Jar (300g)
Ingredients
4 tbsp Fermary Classic Beet Kraut1kg new potatoes
3 medium beetroots
2 tins cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1 lemon
2 tbsp olive oil (plus extra for roasting + drizzling)
1 tbsp honey
Salt & black pepper
Fresh dill, to garnish
Method
1
Roast the potatoes: Heat the oven to 200°C. Toss the new potatoes with olive oil and flaky salt. Roast for 25–30 minutes until tender.
2
Smash & crisp: Gently smash each potato with a fork, drizzle with honey, and return to the oven until golden and crispy.
3
Roast the beetroots: Wrap the beets in foil and roast for 40–50 minutes until soft.
4
Blend the beet mash: Combine the roasted beets, cannellini beans, garlic, lemon juice, olive oil, salt, and pepper in a blender. Blend until smooth and creamy.
5
Assemble: Spoon the beet–bean purée onto a serving plate. Top with the crispy smashed potatoes.
6
Finish: Add a generous scoop of Fermary Classic Beet Kraut for cooling tang and probiotic goodness. Garnish with fresh dill and a final drizzle of olive oil.
Bold flavour, vibrant colour, deep nourishment - and that signature Fermary probiotic refresh your gut will thank you for.
