Effortless Suesskartoffelsuppe Rosenkohl Chips (Print Version)
# Ingredients:
01 -
Fresh brussels sprouts, 100g.
02 -
Ground allspice, 1/4 tsp.
03 -
Sweet potato, 550g.
04 -
Fine sea salt.
05 -
Oat cream, 100ml.
06 -
Fresh celery, 50g.
07 -
Light olive oil, 1 1/2 tbsp.
08 -
Fresh yellow onion, 1.
09 -
Vegetable broth, 500ml.
10 -
Dry white wine, 150ml.
11 -
Fresh carrot, 1.
12 -
Sunflower oil, 1 tbsp.
13 -
Onion powder, 1 tsp.
14 -
Citric acid, 1/2 tsp.
15 -
Smoked salt, 3/4 tsp.
# Instructions:
01 -
Pop them in the oven at 180°C fan for about 10 to 12 minutes. Right after, shake on the smoked salt and citric acid.
02 -
Blend everything together until smooth. Give it a taste, then add your favorite spices.
03 -
Chop up all your veggies into small cubes.
04 -
Start by frying up the veggies in some oil. Pour in the wine to deglaze, then toss in the broth and oat cream. Let it simmer for about 15 minutes.
05 -
Cut little crosses in the brussels sprouts and peel off the leaves. Mix them up with oil and some onion powder.
# Notes:
01 -
Try not to let the chips get too dark.
02 -
Carefully pull apart the leaves from the brussels sprouts.
03 -
Hand out these chips right after baking.