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1 kilo sprouts, trimmed
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar/syrup
1 tsp garlic powder
1 tsp sea salt
Whole garlic bulb
1 kilo potatoes, peeled
2 tbsp plant based butter
3- 4 cloves roast garlic
1 -2 tsp sea salt and black pepper
4 tbsp plant based yogurt
100ml oat milk
2 tbsp white truffle oil
3 tbsp hazelnuts
1 tsp maple syrup
Pinch sea salt
Preheat your oven to 220C
Line a large baking tray with baking paper.
Trim and par boil the sprouts in a pan of boiling water for about 10 minutes on a medium / low heat till just tender. Drain and pat dry on kitchen roll.
Transfer the sprouts to the baking tray, crush a little with the back of a glass and toss with the oil, balsamic, garlic powder and season well.
Add the garlic bulb to the tray
Roast for approx 30 minutes, turning once, or until crisp.
Peel and chop the potatoes into small cubes. Add them to a medium pan of boiling water with a pinch of salt.
Cook on a high simmer for aprox 10 minutes or until soft. Allow to cool a little then drain the potatoes.
Add them to a large bowl with the other ingredients, then mash roughly with a fork or masher until creamy.
Now add 2-4 cloves of the roast garlic and mix again.
Dry toast the hazelnuts in a small pan then add in the maple syrup and a pinch sea salt. Set aside.
Top the mash with the crushed sprouts, hazelnuts and more balsamic and truffle oil.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/benrose/53469408254/in/pool-74921284@N00
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