11/01/2016Sandwiches and burgers - Main courses - Starters
Hazelnut Cream and Sweet Potato Tartine
Servings
3
Ingredients
Cups
- -soy cream 2 (tbsp)
- -arugula
- -olive oil
- -salt
- -pepper
- -country bread 6 (slices)
- -sweet potato 2
- -plant-based margarine 20 (g)
- -hazelnut powder 2 (tbsp)
- -cornstarch 1 (tbsp)
- -soy milk 200 (mL)
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Steps
- Preheat the oven to 200°C (392°F).
- Peel the sweet potatoes and cut them into small cubes. Spread them out on a baking sheet lined with parchment paper. Add a little oil, salt, and pepper, and bake for approximately 25 minutes.
- Prepare the hazelnut cream: In a small saucepan, melt the margarine, add the hazelnut powder and let it toast to bring out the flavors. Add the starch while whisking, then the soy milk, continuing to whisk. Bring to a boil to thicken the cream, without stopping stirring.
- When the cream has a smooth and thick consistency, turn off the heat and add the soy cream, season to taste.
- Toast the slices of bread. Spread them with hazelnut cream. Place the sweet potatoes on top and finish with some arugula leaves.
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Hazelnut Cream and Sweet Potato Tartine
For: 3 serv.Difficulty: EasyPreparation: 15 minCooking: 25 min
Ingredients
- -soy cream 2 (tbsp)
- -arugula
- -olive oil
- -salt
- -pepper
- -country bread 6 (slices)
- -sweet potato 2
- -plant-based margarine 20 (g)
- -hazelnut powder 2 (tbsp)
- -cornstarch 1 (tbsp)
- -soy milk 200 (mL)
Steps
Steps
- Preheat the oven to 200°C (392°F).
- Peel the sweet potatoes and cut them into small cubes. Spread them out on a baking sheet lined with parchment paper. Add a little oil, salt, and pepper, and bake for approximately 25 minutes.
- Prepare the hazelnut cream: In a small saucepan, melt the margarine, add the hazelnut powder and let it toast to bring out the flavors. Add the starch while whisking, then the soy milk, continuing to whisk. Bring to a boil to thicken the cream, without stopping stirring.
- When the cream has a smooth and thick consistency, turn off the heat and add the soy cream, season to taste.
- Toast the slices of bread. Spread them with hazelnut cream. Place the sweet potatoes on top and finish with some arugula leaves.