Crispy Planted Winter Bowl

Next level

minutes

For

4 persons

servings

To the cook

Nenad Mlinarevic is the owner and creative head of the plant-based restaurant Neue Taverne and Bauernschänke in Zurich.

This goes in

  • 400g planted.chicken Nature
  • 50g potato starch
  • 2l rape seed oil for frying
  • 1pc apple Boskop cut into fine strips
  • 200g white cabbage cut into fine strips
  • 80g smoked almonds

Sweet Potato & Crispy Kale

Ingredients

  • 280g sweet potato
  • 40g rape seed oil
  • pinch of salt
  • 100g kale
  • little rape seed oil
  • pinch of salt

Mustard Dressing

Ingredients

  • 10g Dijon mustard
  • 10g Moutarde de meaux
  • 10g sweet mustard
  • 15g apple vinegar
  • 30g vegetable broth
  • 100g rape seed oil
  • pinch of salt

7tA4yuDH-_Q

Preparation

  1. Preheat oven to 225 degrees hot air.
  2. Peel the sweet potatoes and cut them into approx. 2cm cubes and marinate them with rape seed oil and salt. Roast in the oven for about 20-25 minutes.
  3. Remove the kale from the stalk, see that you have nice bigger leaves, marinate with oil and salt. Roast in the oven at 140 degrees hot air for about 13-15 minutes until they are crispy.
  4. Mix all the ingredients for the mustard dressing well until you have a nice homogeneous mixture.
  5. Heat the rape seed oil to 180 degrees, mix Planted with the potato starch and deep-fry for about 3 minutes.
  6. In a large bowl, mix the kale, almonds, apple strips and the fried Planted with the mustard dressing and season with salt and pepper if necessary.
  7. Place the sweet potato in a deep bowl and arrange the salad on top, then decorate with the Crispy Kale and almonds.

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