A romantic vegan meal that is versatile by simply using fresh vegetables available seasonally. The highlight of this meal for me is the Chimmichuri sauce that contrasts the simplicity of the roast veggies and humble mashed potatoes.
Roast veggies with mashed potatoes and Chimmichuri sauce
Serves about 2-3 people
- 1 bunch new carrots
- 3–4 small beetroots
- 1 handful of baby kale or spinach
- 3 shallots
- 5-6 small Brussels sprouts
- 4–5 garlic cloves
- 1 tbs olive oil, extra virgin
- 2 tbs balsamic vinegar
- 2 tablespoons toasted hazelnuts
- sea salt, pepper
Mashed purple potatoes
- 450gms or about a pound of purple or regular potatoes
- 1.5 cups or milk or// for vegan nut milk I used almond milk
- 1 tablespoon butter or 2 tablespoons parmesan cheese // for vegan: 3 tablespoons coconut cream
- 1 sprig of thyme or 1 tsp rosemary leaves
- nutmeg
- sea salt, pepper to taste
For Chimmichuri sauce
- 1/2 cup tightly packet cup cilantro and flat leaf parsley
- 2 tablespoons oregano leaves
- 2 cloves garlic
- 1/4 cup cold pressed extra virgin Olive oil
- 4 tablespoons red wine vinegar
- 1/2 tsp red chilli flakes
Salt to taste
Place the veggies in single layer on a roasting tray . If the veggies are big cut them in half.
Mix the olive oil, balsamic vinegar, salt and pepper in a small bowl and drizzle it over the vegetables and massage it gently.. Then place the tray in the preheated oven for about 30 minutes on 350F to roast.
For the potatoes, boil them in slightly salted water with a sprig of thyme. When completely cooked. Run it through a ricer and add hot nut-milk, salt, pepper, coconut cream, nutmeg and mash to a silky consistency.
Place all the ingredients for the Chimmichuri in a food processor and pulse to get a coarse texture. While the machine runs slowly add olive oil in a steady stream till it’s well incorporated. Balance the seasoning. To serve spoon the mashed potato and spread slightly, place the roast veggies on top and side of the potatoes, add some spinach leaves and hazelnuts equally. Drizzle with chimmichuri sauce. Serve the extra sauce on the side.
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