Potato and Bearnaise Thalers on Spring Onion and Caper Vegetables

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For The Thalers:

For The Young Onion Capers:


The cooked potatoes are peeled and coarsely grated on a kitchen grater. Chop the wild garlic very finely and mix it with the cheese into the potato mixture, season with salt and marjoram. Shape into small dumplings and fry them in a frying pan until crispy.

You can also vary the dumplings as a potato rice tortilla. Take only potatoes and cooked long grain rice half and half and add two or three eggs.

For the vegetables, cut the onions into finger-thick rings and sauté them in a little butter without letting them color. Now deglaze with soup and white wine and add thyme and salt. Leave everything together for a short time and stir in crème fraîche and chopped capers. If you like, you can also season with a little Dijon mustard. Serve the vegetables with the fried potato dal and decorate with the whole capers.

Our tip: Use bacon with a fine, smoky note!

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