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97 recipes
Whole salted cake with American potato purée and bru sprouts
ingredients
servings
2
Wholewheat flour
100 oz
Corn flour
20 oz
Extra virgin olive oil
30 oz
Water
to taste
Dried thyme
1 spoon
Brussels sprouts
150 oz
American sweet potatoes
350 oz
Rice milk
40 fl oz
Food yeast flakes
1/2 spoon
Garlic
1 wedge
Vinegar
1 spoon
Nutmeg
to taste
Salt
to taste
Pepper
to taste
single courses from Italy
Whole salted cake with American potato purée and bru sprouts
Whole salted cake with American potato purée and bru sprouts
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This vegan savory pie with brussels sprouts and American potato puree (also known as batate) is an ideal dish as a second, substantial and rich in flavor, perfect with a nice mixed salad. The pastry is flavored with thyme, perfect to enclose the soft cream of potatoes and the spicy Brussels sprouts sautéed with garlic, salt and pepper.
preparation
step 1
In a bowl pour the whole wheat flour, corn flour, thyme and a pinch of salt and stir. Add extra virgin olive oil and water and knead until a smooth dough is obtained. Wrap it in the foil and let it rest for an hour in the fridge.
step 2
In the meantime, boil the American potatoes in boiling water until they are soft. Drain, peel and mash with a potato masher until obtaining a smooth mixture.
step 3
Season with salt, pepper, nutmeg, baking powder and soy milk and stir to mix well all the ingredients of the puree.
step 4
Clean the Brussels sprouts and remove any damaged external leaves. Boil them whole for 5 minutes in boiling water in which you have added a pinch of salt and vinegar. Drain them, pass them under cold water to make them cool, then cut them in half.
step 5
Heat a pan with a clove of garlic and a little oil, let it fry a little and add the sprouts. Season with salt and pepper and sauté for a few minutes on a high flame to make them flavor and brown.
step 6
Roll out the shortcrust pastry on a sheet of baking paper until you get a round shape of a thickness of 1 cm. Transfer the pastry into a round cake tin. Bake in a static oven at 180 ° C for 15 minutes,
step 7
then baked, stuffed with American mashed potatoes and brussels sprouts. Bake another 20 minutes and then take it out of the oven and let the salted cake cool.
