In the meantime I show you what I did with the leftovers…
By the way – for those who couln’t make it – the next dinner will be at the 30th of august – make a note!
A crazy sexy sweetpotatoe au gratin with balcony herbs tofu falafel and salad made of apricots, tomatoes, rucola, peppermint leaves, avocado and cucumber!
The Au Gratin Is Very Easy To Make:
Mix Crème fraîche with beetroot juice, salt, pepper, nutmeg and maybe a bit of vegetable stock in a blender and use instead of a Bechamel sauce.
Then place sweet potatoes (if you use violet potatoes it just takes longer in the oven) in a casserole, add sauce, then potatoes again and so on, finally add cheese and bake in the oven between 40 – 60 minutes until they are all soft.