Veggie Lover | Recipes | Arla® Pro MENA

Ingredients

• Peel the potatoes, cut into pieces and fry in olive oil.
• Add a little water and cook for at least 20 minutes, covered.
• Drain the potatoes, toss into a blender and blend smooth.
• Pass through a sieve.
• Season with salt and pepper to taste.
• Add cumin or nutmeg if desired.
• Scoop out small balls of sweet potato with a small spoon.
• Cook them in water, simmering for 7 minutes
• and then place in ice cold water to stop cooking.
• With a mandoline slicer, finely cut around 20 slices of chips.
• Brush all slices with oil.
• Preheat oven to 180°C.
• Place the thin slices of sweet potatoes on a baking sheet covered with a sheet of baking paper.
• Season with salt and bake for about 7 minutes, stop earlier if the chips brown too much.
• Separate the 80 g of radish leaves from the radishes.
• Blanch in simmering water for a maximum of 30 seconds and then plunge into ice water.
• Dry well.
• Toss into a blender with 50 ml olive oil, half a clove of garlic and juice of half a lemon.
• Blend and add more olive oil if too thick.
• Season with salt to taste.
• Cut 2 onions quite finely with a mandoline slicer.
• In a saucepan, add 300 g of water, 300 g of vinegar cider, 25 g brown sugar and 10 g coarse salt.
• Heat and boil for 5 minutes.
• In a glass jar, add the chopped onions, pour the mixture on top.
• Add a bay leaf, thyme, coriander seeds and pepper.
• Refrigerate for 24 hours.
• Finely slice the pink or purple radishes into 10 nice slices.
• Stretch your dough and add an even layer of sweet potato cream, mozzarella and sweet potato balls.