Mousse of Roasted Vegetables with Potato Pancakes
Appetizers • World
Description
Enjoy your meal!
Ingredients
- "Almette cheese with Maasdam cheese" 1 can
- Orange Bell Peppers 2 pieces
- Garlic 1 head
- 10% cream 5 tablespoons
- Meyer Lemon Juice 1 teaspoon
- Salad Potatoes 4 pieces
- Onion 1 head
- Chicken Egg 1 piece
- Wheat Flour 4 tablespoons
- Salt to taste
- Vegetable Oil 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the garlic cloves on a piece of foil. Before sealing it, pour in 0.3 cup of water. Bake in the oven at 430°F (428 degrees Fahrenheit) for 20 minutes, then open the packet and bake for another 10 minutes. Cool and peel.
Step 2
Brush the peppers with oil and roast in the oven until charred (I roasted the peppers and garlic together). Then transfer to a plastic bag for 15 minutes and peel off the skin and seeds.
Step 3
Chop the flesh of the peppers in a blender, add garlic, salt, black pepper, and cream cheese. Season with lemon juice and blend again.
Step 4
Then gently fold in the cream and blend once more. Place in the refrigerator to chill.
Step 5
Meanwhile, prepare the pancakes. Peel the potatoes and onion, grate them on a coarse grater, add the egg, salt, black pepper, and flour — mix well.
Step 6
Fry the pancakes on both sides in well-heated vegetable oil.
Step 7
Serve hot with the chilled mousse.
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