POLENTA SWEET POTATO FRIES • SALSA VERDE • GR’EAT PROVENCE
INGREDIENTS:
Salsa Verde
- 1 avocado
- 75 g raw cashews, soaked for 30min-2hours & rinsed
- 120 ml filtered water
- 2 tbsp. lime or lemon juice
- 1 small handful of parsley leaves
- 2 branches of mint
- 1 cm of freshly grated ginger
- 1 clove garlic, peeled (optional)
- A pinch Sea salt and freshly grounded black pepper
Polenta sweet potato fries
- 3 very large, sweet potatoes, peeled and cut into 1.5 cm thick fries (1.2 kg)
- 1 tbsp. mild smoked paprika
- 1⁄2 tsp. cayenne pepper
- 30 g of polenta
- 50 ml olive oil
- 1 tbsp. sumac
- 1 tsp. Fleur de sel
-
GR'EAT Granola Provence
1. Blend 2 tbsp. lime or lemon juice with 120 ml water.
2. Add a pinch of Sea salt and the freshly grounded black pepper.
3. Add the small handful of parsley leaves and the 2 branches of mint.
4. Finish the blend with 1 cm of freshly grated ginger, 1 clove garlic, 75 g raw cashews soaked for 30min-2h and rinsed and 1 avocado.
5. Blend on high speed until super creamy. If you are not using a powerful blender, add a little extra water & press the garlic beforehand.
6. Pour in a bowl & top with some fresh mint leaves.
Polenta sweet potato fries
1. Pre-heat the oven to 220°C.
2. In a bowl, mix the fries with the paprika, the cayenne paper, 30 g of polenta, a drizzle of olive oil and 1/2 tsp. of Fleur de sel.
3. Place the fries on 2 different baking sheets to leave them space for crunchy fries.
4. Bake in the oven for 25-30 min, stirring once or twice during the cooking.
5. Remove from the oven, sprinkle with 1/2 tbsp. of sumac.
Dip the fries in the salsa & then in the GR'EAT Granola Provence for an original crunchy aperitivo. FLAVOUR BOMB guaranteed !
PROVENCE - Mustard • Provence Herbs • Hazelnut
Price: 5.50 €
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