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7 months ago

Suzy's Soulfood

directions 1. Preheat

directions 1. Preheat the oven for 180 degrees. Wash and cut the potatoes into bigger pieces, place them into a bigger tray, massage with olive oil, salt and pepper, pour a little bit of water under, cover with aluminium foil, put them into the oven for about 30 minutes. After 30, take off the folia and grill for more 15 minutes until they become crispy and golden in the edges. 2. In the meantime cut the cherry tomatoes in half and marinate them with garlic powder, olive oil, oregano brown sugar and salt. After 15 minutes, place them on a baking tray - use baking sheets under- put them on it one by one and roast them ready in the oven for 10-15 minutes. 3. Boil water for the asparagus, and cut the last 2 cm from their end. Cut them into app. 1,5 cm long pieces. You need to blanch them, so that means in boiling water cook them for 8 minutes and right after put them in ice cold water. They will be very grateful for it, if you do it right they keep the color and the crunchiness. 4. Place asparagus and cherry tomatoes on the potatoes! Potatoes with cherry tomatoes,asparagus in dijon mustard sauce ingredients 1 kg of potatoes 500 gr of asparagus 250 gr of cherry tomatoes Olive oil Salt, pepper Brown sugar Garlic powder

DrCFavoriteRecipeBook-Final-102014
DrCFavoriteRecipeBook-Final-102014
vegan-food-magazine-issue-1
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FileItem-289967-CookbookRevamp
The Taste Magazine - December 2014