Baked sweet potato, pea and mint puree, carrot cardamon and agave with sumac mayo
Chef Chad Byrne show cases how easy it is to create tasty plant-based dishes with some simple tweaks. This sweet potato recipe is packed full of fresh flavours, a perfect dish for your restaurant menu.
Ingredients
Baked sweet potato, pea and mint puree, carrot cardamon and agave with sumac mayo
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€0.76
For the Sweet Potato:
Sweet potato - small
/kg
1.8 kg
0%
Rapeseed oil
/ml
30.0 ml
0%
For the pea puree
Frozen peas
/g
750.0 g
0%
Mint
/g
5.0 g
0%
Knorr Professional Vegetable Jelly Bouillon 800g
/g
8.0 g
0%
Water
/ml
300.0 ml
0%
To cool the vegetables
Coriander seeds- crushed
/g
2.0 g
0%
Cumin seeds- crushed
/g
2.0 g
0%
Carrots- peeled and diced 1 inch size and leaves
/g
600.0 g
0%
Agave syrup
/ml
25.0 ml
0%
Broad beans- blanched and shelled
/g
200.0 g
0%
Seasoning (salt+pepper)
/g
2.0 g
0%
To plate up
Hellmann's Vegan Mayo 2.6L
/ml
150.0 ml
0%
Sumac
/g
2.0 g
0%
/
For the Sweet Potato:
-
Sweet potato - small 1.8 kg
-
Rapeseed oil 30.0 ml
For the pea puree
-
Frozen peas 750.0 g
-
Mint 5.0 g
-
Water 300.0 ml
To cool the vegetables
-
Coriander seeds- crushed 2.0 g
-
Cumin seeds- crushed 2.0 g
-
Carrots- peeled and diced 1 inch size and leaves 600.0 g
-
Agave syrup 25.0 ml
-
Broad beans- blanched and shelled 200.0 g
-
Seasoning (salt+pepper) 2.0 g
To plate up
-
Sumac 2.0 g
Preparation
-
For the Sweet Potato:
- Roast the Sweet potato skin on - prick with a fork and wrap in tinfoil. Bake in preheated oven at 180c for 1 hour until tender. Cut in half lengthways when hot and let the steam evaporate until dry.
- Scoup out the centre of the potato and dice into four rustic size pieces.
- Brush the sweet potato pieces in oil and bake in the oven at 220c for 5 minutes until crispy on the outside and soft internally.
-
For the pea puree
- Blanch the peas in 300ml of KNORR vegetable bouillon for 2 minutes.
- Strain, keeping some of the cooking liquor aside.
- Place the peas into the liquidser, blend with mint and 30ml of rapeseed oil.
- Adjust consistency with a small amount of cooking liquor. Adjust seasoning.
- Pass through fine sieve and keep warm for service.
-
To cool the vegetables
- Blanch the carrots until tender and strain.
- Place remaining oil into a sauté pan, add the sweet potato pieces, carrots, shelled broad beans, crushed spices, agave syrup. Saute for 5 minutes or until heated through.
-
To plate up
- Spoon the pea puree onto the centre of the plate.
- Place the heated crispy sweet potato skin in the centre and add more of the pea puree into the scouped out potato.
- Spoon the sweet potato, carrot and bean mix into the potato.
- Pipe the HELLMANN'S Vegan Mayonnaise into the gaps of the sweet potato mix.
- Serve sprinkled with sumac and garnished with carrot leaves.
