Beilage
Crispy Smashed Sprout & Potato Salad
1 Std. 5 Min.Für 4Nutri-Score B€€
B
1 Std. 5 Min.
1 Std. 5 Min.Crispy Smashed Sprout & Potato Salad
was Sie brauchen
Zutaten
baby potatoes (boiled until soft)Obst & Gemüse500 g- Brussels sprouts (steamed until soft)Obst & Gemüse500 g
dried basil (1 tsp)Gewürze1 g- dried oregano (1 tsp)Gewürze1 g
dried thyme (1 tsp)Gewürze1 g- smoked paprika (1/2 tsp)Gewürze1 g
- white pepper (1/2 tsp)Gewürze1 g
nutritional yeast (4 tbsp)Vorräte24 g
olive oil (for roasting)Vorräte45 ml
salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze2 g
unflavoured vegan yoghurt (few tbsp)Milchprodukte60 ml
lemon (juiced)Obst & Gemüse1 Stück- fresh parsley (chopped)Obst & Gemüse15 g
- fresh chives (chopped)Obst & Gemüse10 g
- crispy onions (for topping)Vorräte20 g
- chilli oil (for drizzling)Vorräte15 ml
pro Portion
Nährwerte
199kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 6 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Kochtopf
Dampfgarer
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the potatoes and sprouts
- Boil the baby potatoes in salted water until soft.
- Steam the Brussels sprouts until soft.
- Drain and let everything cool and dry completely.
- Schritt 2
Smash and season
- Place the potatoes and sprouts on a lined baking tray and smash them flat.
- Add the dried basil, oregano, thyme, smoked paprika, white pepper, nutritional yeast, olive oil, salt and pepper and toss to coat.
- Schritt 3
Bake until crispy
- Bake at 200 °C for 30-45 min, until golden and crispy.
- Schritt 4
Mix the dressing
- Whisk the vegan yoghurt with the lemon juice and the chopped parsley and chives.
- Schritt 5
Coat and serve
- Toss the crispy vegetables in the dressing.
- Top with crispy onions, fresh herbs and a drizzle of chilli oil.