Plat
Smoky Roast with Creamy Mash & Sticky Glaze
45 minPour 4Nutri-Score C€€
C
45 min
45 minSmoky Roast with Creamy Mash & Sticky Glaze
ce qu’il vous faut
Ingrédients
planted smoky roastProduits frais2 morceaux
floury potatoes (peeled and cut into chunks)Fruits et légumes1 kg
vegan butterProduits laitiers60 g
unsweetened soy milk (warmed)Boissons100 ml
salt (for the potato water)Épices15 g- salt (for the mash)Épices3 g
ground pepper (ground)Épices1 g
ground nutmeg (ground)Épices1 g
ketchupÉpicerie45 ml
mustardÉpicerie15 ml
soy sauceÉpicerie15 ml
tomato pasteÉpicerie15 ml
garlic (pressed)Fruits et légumes2 morceaux
maple syrupÉpicerie15 ml- smoked paprikaÉpices5 g
water (to loosen the glaze)Autres30 ml
fresh chives (finely chopped)Fruits et légumes6 g
par portion
Nutrition
394kcal
- Glucides
- 53 g
- Protéines
- 15 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier
Fouet- Presse-purée
Passoire
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Put the potato chunks in a pot of cold water with the salt for the potato water.
- Bring to a boil and simmer until a knife slides through them without resistance.
- Étape 2
Whisk the glaze
- Whisk together the ketchup, mustard, soy sauce, tomato paste, pressed garlic, maple syrup, smoked paprika and water in a small bowl until smooth and brushable.
- Étape 3
Coat the roast
- Brush or roll the smoky roasts in the glaze on all sides.
- Keep a little glaze aside for serving.
- Étape 4
Cook the roast
- Place the coated roasts in the oven or air fryer at the temperature given on the packaging until the glaze is sticky and slightly caramelized at the edges.
- Étape 5
Mash the potatoes
- Drain the potatoes and let them steam dry for a minute.
- Mash with the vegan butter, warmed soy milk, salt for the mash, pepper and nutmeg until creamy.
- Étape 6
Slice and serve
- Slice the roast thick and lay it on a bed of mash.
- Drizzle with the leftover glaze and scatter over the chopped chives.