Spicy Potato and vegetable parcels with mango yogurt

Ingredients For 4 servings

Vegetable parcels:
• 16 medium potatoes (650 g)
• 3 cardamom pods
• 3 cloves
• 1 teaspoon cumin seeds
• 1 tsp fennel
• 0.5 tsp black peppercorns
• 3 cm cinnamon stick
• 0.5 tsp turmeric
• 1 red chili
• 40 g ginger in syrup
• 1 tablespoon ginger syrup
• 3 tablespoons liquid Acacia honey
• 4 tbsp. Rapeseed oil
• 1 Romanesco, (about 750 g)
• 8 elongated shallots (about 160 g)
• 400 g of the same thickness carrots
• 4 tablespoons lemon juice
• Sea salt

Mango yogurt:
• 0.5 ripe mango, (125 g; without stone)
• 5 stalks peppermint
• 300g Greek yoghurt cream
• Salt

Addition: 4 sheets of baking paper (about 38X42 cm) paper towels

Time: 50 min plus cooking time 40 minutes

Preparation

1. Place the unpeeled potatoes in cold water for the packet. Cardamom pods break and detach the seeds. With cloves, cumin, fennel, pepper and cinnamon in a small pan fry with stirring until the spices smell. Spices finely pounded in a mortar, mix in the turmeric.


2. Halve chili lengthwise, remove seeds and finely chop. Ginger not to finely chop. In a large bowl chili, ginger, syrup, honey, 3 teaspoons spice mix and oil mix.

3. Romanesco Clean and cut in just over 3 cm in size florets. Romanesco rinse and drain well. The skin of the potatoes roughen or abrade best with the rough side of a sponge (with a vegetable brush or). Halve potatoes and shallots lengthwise. The Wash the carrots, peel and cut in half lengthwise. Carrots diagonally cut into 5 cm long pieces. Romanesco, potatoes, shallots and carrots, mix thoroughly with the spice mixture.

4. Baking paper spread on the work surface. Distribute one quarter of the vegetable mixture on top and sprinkle with 1 tablespoon lemon juice. Fold the paper over the vegetables and close each well, tying the ends like a candy with kitchen string. Parcels next to each other on a baking sheet. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the lowest rail 35-40 minutes.

5. For the mango yogurt Peel the mango and chop coarsely. Mint leaves plucked. Mango, mint, yogurt and salt Puree in a blender, chill. Open packets only at the table, sprinkle with fleur de sel. Serve mango yogurt to the packet.

6. Tip: packet only after cooking salt - so the vegetables are from less water, and the packet contents are not diluted.

Nutritional information per serving: 448 kcal
• 11 g protein
• 18 g fat
• 56 g carbohydrates