Crispy Smashed Potatoes with Bean Beetroot Purée
Ingredients
Purée
- 700g jar of white beans
- 100g beetroot
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp lemon juice
Potato
- 1kg baby potatoes
- 1 tbsp olive oil
- 50g plant butter
- 3 cloves garlic
Garnishes
- Few sprigs of dill
- Lemon zest
- Drizzle of plant based yogurt
Preparation
Place baby potatoes and beetroot on a baking tray, drizzle with olive oil, season with salt and pepper, and roast at 200°C for 45 minutes.
Remove potatoes from the oven and gently crush each one with the back of a fork or glass.
Melt plant butter with minced garlic, brush over the smashed potatoes, then return to the oven for another 15 minutes until golden and crispy.
Blend white beans including their liquid, roasted beetroot, lemon juice, salt and pepper until smooth and creamy.
Spread purée onto a plate, top with crispy smashed potatoes, then garnish with lemon zest, dill, and a drizzle of plant yogurt.
Notes
This recipe is inspired by bosh.tv and offers a vegan comfort food with a fresh twist.
