These sage purple potato cakes are an easy, elegant, and healthy recipe! Drizzle over saffron sauce and top with turnips for a delicious simple dinner.
Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens [Vegan]
- 7 ounces of purple potatoes
- 4 sage leaves
- 1 bunch of turnip tops
- 1/2 glass of natural oat milk
- 1/2 coffee cup of sunflower oil (better if deodorized)
- 1 bag of saffron
- 1 small teaspoon of cornstarch
- Whole sea salt to taste
- Toasted hazelnuts to taste
- Type 1 flour, to taste
- Red cabbage, as needed
- Acidified umeboshi to taste
- Smoked pepper penja to taste
- Peel the potatoes, cut them into small pieces and cook them with steam, then mash them with a fork or a potato masher. Let it cool and add a little salt and flour to obtain a thick puree.
- Put the oil with the sage leaves chopped into a saucepan and heat in a bain marie over a very sweet flame for a few minutes, filter it by removing the sage and add it to the potato puree.
- Heat a non-stick frying pan or an iron lionese ) greased with oil, add the puree in a round pastry ring leveling and compacting the surface and brown over high heat for a few minutes. Keep warm. Colden the cornstarch in milk, melt the saffron and salt lightly.
- Cook over medium heat stirring with a whisk to avoid the formation of lumps for a couple of minutes to make the sauce thicken. Keep warm.
- Blanch the turnip greens for 30 seconds, drain them and pass them in water and ice to keep the color bright and stop cooking. Spadellatele then briefly in a pan brushed with oil and blend with umeboshi acidulated.
- Put the shelled hazelnuts on the oven plate and cook at 320°F for 10 minutes. Let it cool completely then cook for another 9 minutes at 265°F.
- Cut the cabbage into fine julienne.
- Serve pouring the sauce on the bottom, in the center place the pie with the cabbage on top, the toasted hazelnuts cut in half and a generous sprinkling of pepper.
- Complete the dish with turnip tops.
- Purple Potato