Dodatek
Crispy Smashed Sprout & Potato Salad
1 godz. 5 minPorcje: 4Nutri-Score B€€
B
1 godz. 5 min
1 godz. 5 minCrispy Smashed Sprout & Potato Salad
czego potrzebujesz
Składniki
baby potatoes (boiled until soft)Warzywa i owoce500 g- Brussels sprouts (steamed until soft)Warzywa i owoce500 g
dried basil (1 tsp)Przyprawy1 g- dried oregano (1 tsp)Przyprawy1 g
dried thyme (1 tsp)Przyprawy1 g- smoked paprika (1/2 tsp)Przyprawy1 g
- white pepper (1/2 tsp)Przyprawy1 g
nutritional yeast (4 tbsp)Spiżarnia24 g
olive oil (for roasting)Spiżarnia45 ml
salt (to taste)Przyprawy5 g
black pepper (to taste)Przyprawy2 g
unflavoured vegan yoghurt (few tbsp)Nabiał60 ml
lemon (juiced)Warzywa i owoce1 kawałek- fresh parsley (chopped)Warzywa i owoce15 g
- fresh chives (chopped)Warzywa i owoce10 g
- crispy onions (for topping)Spiżarnia20 g
- chilli oil (for drizzling)Spiżarnia15 ml
na porcję
Wartości odżywcze
199kcal
- Węglowodany
- 26 g
- Białko
- 6 g
- Tłuszcz
- 8 g
czego użyjesz
Przybory
Garnek
Parowar
Blacha do pieczenia
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Bake until crispy
- Bake at 200 °C for 30-45 min, until golden and crispy.
- Krok 4
Mix the dressing
- Whisk the vegan yoghurt with the lemon juice and the chopped parsley and chives.
- Krok 5
Coat and serve
- Toss the crispy vegetables in the dressing.
- Top with crispy onions, fresh herbs and a drizzle of chilli oil.