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Smoky Roast with Creamy Mash & Sticky Glaze
45 minPorcje: 4Nutri-Score C€€
C
45 min
45 minSmoky Roast with Creamy Mash & Sticky Glaze
czego potrzebujesz
Składniki
planted smoky roastProdukty świeże2 kawałki
floury potatoes (peeled and cut into chunks)Warzywa i owoce1 kg
vegan butterNabiał60 g
unsweetened soy milk (warmed)Napoje100 ml
salt (for the potato water)Przyprawy15 g- salt (for the mash)Przyprawy3 g
ground pepper (ground)Przyprawy1 g
ground nutmeg (ground)Przyprawy1 g
ketchupSpiżarnia45 ml
mustardSpiżarnia15 ml
soy sauceSpiżarnia15 ml
tomato pasteSpiżarnia15 ml
garlic (pressed)Warzywa i owoce2 kawałki
maple syrupSpiżarnia15 ml- smoked paprikaPrzyprawy5 g
water (to loosen the glaze)Inne30 ml
fresh chives (finely chopped)Warzywa i owoce6 g
na porcję
Wartości odżywcze
394kcal
- Węglowodany
- 53 g
- Białko
- 15 g
- Tłuszcz
- 14 g
czego użyjesz
Przybory
Garnek
Miska
Trzepaczka- Tłuczek do ziemniaków
Durszlak
Pędzelek kuchenny
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Coat the roast
- Brush or roll the smoky roasts in the glaze on all sides.
- Keep a little glaze aside for serving.
- Krok 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.
- Krok 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.
- Krok 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.