Where are the bake and casserole lovers amongst us? Hands up? Then you are going to be at the right place at Velvet & Vinegar. Because today I have a delicious and most important a super healthy bake in store for you. It`s main star is a green super hero. And no I didn`t put Hulk in my oven and baked him at 200 degrees. I am actually speaking about kale – one of the latest hipster veggies – being the superhero. This isn`t only due to it`s yummy taste, but also to the fact that kale is an incredible healthy green, packed with a high content of vitamin C, K and beta carotene. So to call this veggie a superhero is certainly justified.
Well, kale by itself already is a wonderful ingredient, but have you ever combined it with hot Cholula sauce? The latter is a spicy Mexican chili sauce, which I am absolutely crazy addicted to. Seriously I drizzle this sauce over everything at the moment. Cholula also works wonders in transforming plain and boring dishes into something special. Helloooo taste heaven! What about you peeps, do you even like hot & spicy? Looking back at my childhood, I remember having a huge dislike towards everything being too spicy. But at one point, likely when the fajita and taco hype was starting, my relationship with chili began. From then on food couldn`t be spicy enough. Someone said chili or jalapeño? Give them to me! Since my pregnancy though, I started to become more sensitive towards several flavors, including spicy food. Nevertheless I can never get enough of chilis.
You still aren`t convinced to test this bake? Then let`s do some serious talk about the mashed potato crust. Isn`t this the most beautiful thing you have ever seen? And I am not talking about my piping skills.. I mean those beautiful colors. A few weeks back, I stumbled upon a casserole recipe with a potato crust in one of my cookbooks and as mashed potatoes is my absolute favorite way to prepare potatoes, I thought let`s give this a try. What makes this crust really special is switching between regular potato mash and sweet potato mash.
Ingredients (one medium size gratin dish):
- 100g kale
- 2 tablespoons olive oil, extra virgine
- 1/2 teaspoon cayenne powder
- 1 teaspoon sweet paprika powder
- 2 parsnips, organic
- 250g soy cream
- 1 garlic clove, pressed
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper, freshly ground
- 3 tablespoons hot Cholula sauce
- 300g purple sweet potatoes
- 400g starchy potatoes
- 50g margarine for every puree, vegan
- 100 up to 150ml unsweetened coconut drink for each puree
- 1/2 teaspoon nutmeg, freshly ground
- 1/2 teaspoon sweet paprika powder
- 1/2 teaspoon salt for every puree
- 2 piping bags
- 2 star nozzles, of course you can just use 1 piping bag and 1 nozzle, then you will have to first pipe on one mash then the other one
- Rinse off the potatoes and sweet potatoes. Put them in separate pans, pour in water and bring to boil. Cover the pans and cook until the potatoes are soft. You should be able to pierce them with a fork without any resistance. I highly recommend to use the 2 separate pans, as you don`t want the sweet potatoes to alternate the color of the regular potatoes.
- Rinse & pat dry the kale. Mix kale, olive oil, cayenne powder & paprika powder together in a bowl. Make sure the kale is evenly covered with oil and spices.
- Cover the bottom of your gratin dish with kale.
- Rinse off, peel & slice parsnips. Distribute the parsnip slices on top of the kale.
- Mix together soy cream, pressed garlic clove, white pepper & Cholula sauce. Drizzle over your bake.
- Pre-heat the oven at 200 degree Celsius (convection).
- As soon as the potatoes are ready, drain off the water & peel them. Then you mash the potatoes using a passe-vite, a potato masher or a fork. Make sure no big lumps are remaining in your puree, as it will be difficult to use the piping bag with lumpy mash.
- Add margarine to both of the mashes and mix. Then start slowly adding the coconut drink step by step whilst constantly mixing. Your mash should be creamy and homogenous but not runny. It`s certainly better to use less fluid rather than too much. Season both mashes with salt.
- Add paprika powder to your sweet potato mash and nutmeg to the regular one.
- Fill your piping bags with mash and start piping on the mash alternating between both sorts.
- Put your dish in the oven and bake until the potato crust is starting to brown slightly (approximately 40 minutes). If you prefer a crunchy and brown crust feel free to leave it in the oven longer.
Give this a try! Even the kale haters amongst you will love this bake, I am most certainly convinced. My hubby and I devoured the whole batch in one single session.
Read you soon,