Sweet potatoes gratin with coconut sauce
This recipe comes from Sébastien from VeggaBio !
His comment “ The association of sweet potatoes, dill, coconut and lemon gives a really original and surprising taste to this recipe, bringing both pep and sweetness”
Ingredients per person:
- 200g sweet potatoes
- 6cl Ecomil Cuisine Coco
- 1g salt/pepper
- 2cl olive oil
Coconut sauce :
- 3cl Ecomil Cuisine Coco
- 5g dill
- 1cl lemon juice
- 1cl spiced olive oil
Preparation:
- Peel the sweet potatoes
- Slice the sweet potatoes and mix with the Ecomil Cuisine Coco and the olive oil.
- Oven-bake the sweet potatoes as gratin during 20min to 180 degrees
- While the gratin is baking, boil the sauce components on a low heat.
Presentation:
– In a plate, full a pastry cutter with gratin.
– Surround the gratin with sauce.
– Decorate with a dill weed and crushed hazelnuts.
Many thanks to Sebastien, Veggabio’s head chef. Have a look at his website, Facebook and Instagram for more delicious plant-based recipes!
https://www.ecomil.com/en/sin-lactosa-sans-lactose-dairy-free/ecomil-cuisine-coconut-bio-200-ml/
