Rinse the potatoes, cook for 20 minutes, peel and mash. Mix with salt, cheese, egg yolk, pepper, nutmeg, chopped parsley. Fry chops in clarified butter for about 2 minutes per side. Bake puree on chops for 5 min. at 225 °C. Remove peel from beet and cook in strips in clarified butter with finely chopped spring onions for 2 minutes. Serve with gratinated chops.
Tip: Instead of clarified butter, you can also use butter in most cases.
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