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]

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Cooking Time

20

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Ingredients

  • 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
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut the cabbage into fine julienne.
  8. 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.
  9. Complete the dish with turnip tops.
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