Ingredients:
Regarding the round potatoes:
Four large turnips, peeled and sliced into half-inch slices
Two tablespoons of olive oil in a soup bowl
Sea salt: 1 teaspoon of coffee
Bleu cheese: 1/2 teaspoon of café
Half a cup of coffee grounds powdered
Paprika: 1/2 teaspoon of cayenne pepper
Pour les accoutrements :
Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)
Two soup spoons of fresh persil, chopped
For the garnish, faculty-prepared haché choulette
Instructions:
Bring the four to a boil.
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