Accompagnement
Crispy Smashed Sprout & Potato Salad
1 h 5Pour 4Nutri-Score B€€
B
1 h 5
1 h 5Crispy Smashed Sprout & Potato Salad
ce qu’il vous faut
Ingrédients
baby potatoes (boiled until soft)Fruits et légumes500 g- Brussels sprouts (steamed until soft)Fruits et légumes500 g
dried basil (1 tsp)Épices1 g- dried oregano (1 tsp)Épices1 g
dried thyme (1 tsp)Épices1 g- smoked paprika (1/2 tsp)Épices1 g
- white pepper (1/2 tsp)Épices1 g
nutritional yeast (4 tbsp)Épicerie24 g
olive oil (for roasting)Épicerie45 ml
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
unflavoured vegan yoghurt (few tbsp)Produits laitiers60 ml
lemon (juiced)Fruits et légumes1 morceau- fresh parsley (chopped)Fruits et légumes15 g
- fresh chives (chopped)Fruits et légumes10 g
- crispy onions (for topping)Épicerie20 g
- chilli oil (for drizzling)Épicerie15 ml
par portion
Nutrition
199kcal
- Glucides
- 26 g
- Protéines
- 6 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Marmite
Cuiseur vapeur
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Bake until crispy
- Bake at 200 °C for 30-45 min, until golden and crispy.
- Étape 4
Mix the dressing
- Whisk the vegan yoghurt with the lemon juice and the chopped parsley and chives.
- Étape 5
Coat and serve
- Toss the crispy vegetables in the dressing.
- Top with crispy onions, fresh herbs and a drizzle of chilli oil.