Sweet potato gratin
Sweet potato medallions make up the base of this creamy, indulgent, decadent dish. This gratin features a unique sweetness and a thick, creamy texture to please all vegetable nay-sayers at the table!
YIELDS
4
Ingredients
Lemon Dressing
- 1/2 tablespoon Dijon mustard
- 1/3 cup lemon juice
- 2/3 cup olive oil
- 1 piece shallot, peeled and minced
- Salt, to taste
Mixed Greens
- 1/2 piecce radicchio, washed, dried and broken down
- 1/2 piece lola rosso, washed, dried and broken down
- 1/2 piece green oak , washed, dried and broken down
- 1/2 piece red oak, washed, dried and broken down
- 1/2 piece frisee, washed, dried and broken down
- 1 pieces baby gem, washed, dried and broken down
Sweet potato gratin
- 3 pieces sweet potatoes, peeled and sliced paper thin on the mandoline
- 1/2 piece onion, peeled and julienned
- 1 clove garlic, minced
- 2 teaspoons vegetable oil
- 1 pinch salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons raw cashew, soaked overnight then drained
- 3 1/2 tablespoons nutritional yeast
- 1/2 cup unsweetened coconut milk
- 2/3 cup unsweetened soy milk
- 4 stalks oregano, picked and chopped
- Black pepper, to taste
Directions
Lemon Dressing
- Emulsify with the olive oil, season and add the shallots. Set aside.
Mixed Greens
- Prepare all the lettuce and mix it into a bowl. Set aside.
Potato Gratin
- Heat the oil over medium heat, then sauté the onions and garlic until they become translucent and fragrant. Stir in the cinnamon season with salt and pepper. Set aside.
- Blend the cashews, nutritional yeast, and 2 tbsp coconut milk in a high-speed blender. Blend until smooth and creamy.
- Move on to the build of the gratin; spray or brush oil on an oven-proof dish. Start layering some cashew cream first, then sweet potatoes, onion mixture and more cashew cream. Repeat until you’ve used all the sweet potatoes; season with salt and pepper every two layers.
- Mix coconut, soymilk, chopped oregano, and salt in a stainless-steel bowl. Pour the mixture over the gratin. Cook in a 400 degrees F oven for about 35 min. Switch the oven to the broiler for 2 minutes for a nice crispy top.
- Place a piece of sweet potato gratin into each of 4 gorgeous plates. Add some dressing to the salad and mix well. Place a good amount beside each piece of gratin. You can add a bit of black pepper. Enjoy!
