Garlic Kiev with Mashed Potatoes and Roasted Tomatoes
400 grams of floury potatoes
250 grams of cherry tomatoes on the branch
1 tbsp oat fraiche
50 ml of vegetable milk
50 grams of arugula
Olive oil, salt and pepper
What to do
Preheat the oven to 175 degrees.
Peel the potatoes and cut into even sized pieces. Bring the potatoes to a boil in a pan with a pinch of salt and a little water and cook with the lid on the pan for 15 minutes.
Meanwhile, drizzle the cherry tomatoes with a tablespoon of olive oil. Season with salt and pepper and roast them in the oven for 10 minutes until soft.
Heat two tablespoons of olive oil in a frying pan and fry the Vivera Plant Garlic Kiev’s in it for eight minutes until golden brown.
Drain the potatoes and let them steam slightly. Add the oat fraiche, vegetable milk and plenty of salt and pepper and mash into a fine puree. Mix in the arugula.
Divide the mashed potatoes over four plates and divide the roasted tomatoes on top. Serve with the Kiev Plant Garlic.