Cordon Bleu with Maple Sweet Potato Purée and Roasted Pecans
Our plant-based cordon bleu
Crispy breadcrumbs, fine ham and melt-in-the-mouth cheese – a vegan cordon bleu to be proud of. In cooperation with New Roots, the vegan dairy from Bern, we have now been able to bring a 100% plant-based cordon bleu to your plates.
20 Min Working hours.
30 Min Preparation.
4 Portions
leicht
Ingredients
2 packs
THE GREEN MOUNTAIN-Cordon Bleu
4
medium-sized sweet potatoes
2-3 tsp
New Roots Crème Fraîche per sweet potato
1 tsp
maple syrup per portion of sweet potato purée
5-6
roasted pecans per portion
A pinch of salt & pepper
This is how it’s done:
1.
Preheat the oven to 200°C and prick the sweet potatoes with a fork. Bake them on a tray for 30–40 minutes until soft.
2.
Cut the baked sweet potatoes in half and scoop out the flesh. Mash the sweet potato flesh with 2–3 teaspoons of crème fraîche per potato to make a purée, or blend it in a mixer for a smooth consistency.
3.
Distribute the purée onto plates, drizzle one teaspoon of maple syrup over each portion, and add one teaspoon of crème fraîche per serving.
4.
Garnish the purée with 5–6 roasted pecans per portion and prepare the Cordon Bleu according to the package instructions. Serve alongside the sweet potato purée.
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