Potatoes with beet ketchup
Ingredients
- 1 big sweet potato.
- Extra virgin olive oil.
- 1/2 Greek yogurt.
- Coriander or parsley to sprinkle.
for the sauce
- 1/2 small beet.
- 1 carrot.
- 1/2 small red pepper.
- 1 small onion.
- 1 bay leaf.
- 1 teaspoon of cinnamon.
- 3 tablespoons of apple cider vinegar.
- 1 teaspoon of honey.
- Sea salt.
- Pepper.
Let's cook
- Peel, wash the sweet potato and cut it into canes.
- Place the canes in the basket (if vegetable paper is placed at the base we prevent them from sticking) and pulverizing or adding olive oil on top. Sprinkle salt to taste.
- Cook in the air fryer for 15 min at 180ºC. In the middle of the time, open the fryer to see how they go and remove the basket a bit. Close again until they have just cooked.
- Meanwhile, prepare the ketchup: chop the onion in pieces and fry.
- Peel the carrot, cut it into pieces and add to the sauce.
- Cut the red pepper and beet into pieces and add them.
- Add the bay leaf and fry well until the carrot is soft.
- Lower the heat and add the teaspoon of honey, apple vinegar, salt and pepper and cook for 10 more minutes over medium-low heat.
- Remove from heat, let temper and beat maximum power.
- We can keep the sauce in hermetic glass jars in the fridge or keep boots in the water bath.
- Place the sweet potatoes on a flat plate, add the ketchup to taste and put oguros of Greek yogurt randomly.
- Sprinkle fresh parsley or coriander and salt in scales to taste.
