Guarnición
Crispy Smashed Sprout & Potato Salad
1 h 5 minPara 4Nutri-Score B€€
B
1 h 5 min
1 h 5 minCrispy Smashed Sprout & Potato Salad
lo que necesita
Ingredientes
baby potatoes (boiled until soft)Frutas y verduras500 g- Brussels sprouts (steamed until soft)Frutas y verduras500 g
dried basil (1 tsp)Especias1 g- dried oregano (1 tsp)Especias1 g
dried thyme (1 tsp)Especias1 g- smoked paprika (1/2 tsp)Especias1 g
- white pepper (1/2 tsp)Especias1 g
nutritional yeast (4 tbsp)Despensa24 g
olive oil (for roasting)Despensa45 ml
salt (to taste)Especias5 g
black pepper (to taste)Especias2 g
unflavoured vegan yoghurt (few tbsp)Lácteos60 ml
lemon (juiced)Frutas y verduras1 pieza- fresh parsley (chopped)Frutas y verduras15 g
- fresh chives (chopped)Frutas y verduras10 g
- crispy onions (for topping)Despensa20 g
- chilli oil (for drizzling)Despensa15 ml
por ración
Nutrición
199kcal
- Carbohidratos
- 26 g
- Proteínas
- 6 g
- Grasas
- 8 g
lo que usará
Utensilios
Olla
Vaporera
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Bake until crispy
- Bake at 200 °C for 30-45 min, until golden and crispy.
- Paso 4
Mix the dressing
- Whisk the vegan yoghurt with the lemon juice and the chopped parsley and chives.
- Paso 5
Coat and serve
- Toss the crispy vegetables in the dressing.
- Top with crispy onions, fresh herbs and a drizzle of chilli oil.