Vegafit Cordon Bleu with crispy potato puree, broccoli and a spinach salad
Recipe and picture by Renee Middelveen from Soy’nCherry – http://instagram.com/soyncherry
Ingredients (2 persons):
– 500 g of potatoes
– ½ Broccoli
– 200g spinach
– ½ bell pepper
– ½ cucumber
– 1 small red onion
– 6 cherry tomatoes
– 2 Vegafit Cordon Bleus
– A dash of vegetable milk
– Apple cider vinegar
– Sea salt
– Olive oil
– Agave syrup
Preheat the oven to 200°C (or gas setting 6). Lightly grease a baking sheet or cover with baking paper.
Wash the potatoes. Boil the potatoes in their skins in plenty of water for about 20 minutes. Drain the potatoes.
Boil or steam the broccoli.
Put the potatoes in a bowl. Add salt, a large tablespoon of mustard, some pepper and a dash of vegetable milk. Mash the potatoes with a pestle – or with a fork until you get a nice mash.
Spread the potato mixture on the baking sheet and put it in the oven for about 10 minutes, until it gets a crispy layer. The thinner the potatoes are spread over the plate, the crispier it gets! Turn the mixture with a spatula and give the other side a crispy layer.
Make an easy salad by cutting half a bell pepper, a red onion, half a cucumber and some cherry tomatoes and put in a bowl. Add the spinach. Mix a tablespoon of water, a tablespoon of mustard, a tablespoon of agave syrup and 2 tablespoons of apple cider vinegar. This is the dressing for your salad, but it is also delicious with broccoli! Then ofcourse you have to make a little more.
And last but not least the Cordon Bleus! Bake them for 5 minutes in a pan. They can also be put in the oven, then put them in the oven with your potatoes in the last 5-10 minutes.