Vivre Vert fruity grated cheese for a gratin winter » PACA’s economic and political newsletter
The days are shorter and shorter, the cold sets in and invites us to take out the plaids and coats from our placards.
Isn’t this the perfect time to start cooking comfort food again to warm the hearts of our loved ones?
In autumn, it is with great pleasure that we find new pumpkins, squash and other cucurbits in our kitchen. There’s only one thing missing to add to the shopping list: the Vivre Vert Fruity Grate. It offers a unique taste signature that reveals fruity and savory nutty notes. Its texture is melting and easily browned under the grill.
Find below a gourmet and 100% vegetable recipe to add to your cookbook: Sweet Potato and Caramelized Shallots Hachis.
Recommended price?*: €2.69
Available all year round in the Cheese department in a wide selection of Auchan, Carrefour, Leclerc, Intermarché, Cora, Géant stores and on the Official Vegan Shop.
The little +
Le Râpé fruité has reduced its packaging by 50% in plastic.
RECIPE
Sweet Potato Hash
and Caramelized Shallots
INGREDIENTS (4 PEOPLE)
100g Vivre Vert Fruity Rapé
400g of sweet potatoes
300g shallots
300g of leeks
400g button mushrooms
1 onion
150g of quinoa
30g margarine
3 tablespoons of olive oil
1 tablespoon caster sugar
PREPARATION (45 mins) + COOKING (45 mins)
Preheat your oven to 180°C. In a pan of salted boiling water, cook the peeled and cut sweet potatoes for 30 minutes. Meanwhile, mince the shallots and brown them in the margarine over low heat. When they become translucent, add the sugar and continue cooking for 5 to 10 minutes. Book.
Drain the sweet potatoes and mash them with a potato masher or a fork. Finely chop the washed leeks and mushrooms as well as the onion. Fry them in oil for 15 minutes over medium heat. Cook the quinoa for 8 minutes, drain it and add it to the vegetables in a salad bowl. Add salt and pepper.
Spread the vegetable and quinoa mixture on the bottom of a previously oiled dish. Cover with the caramelized shallots, accompany with a layer of mashed sweet potato and finish by covering the whole thing with Grated Fruity Vivre Vert. Put the minced meat in the oven at 180°C for 30 to 45 minutes or until the grated is well browned. Serve it hot or warm with a green salad.