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  Healthy Cooking with Kamalaya . Celery Sweet Potato Roesti . Delicious Vegan Food  

Healthy Cooking with Kamalaya: Celery Sweet Potato Roesti

Serves 2

A delicious and nutritious blend of vegetables and herbs rich in antioxidants yet easy to digest and nourishing to heart, body, and soul.

Sweet potato, 240 g
Celery, very finely sliced, 60 g
Garlic, finely chopped, 10 g
Shallot, finely chopped, 10 g
Nutmeg, Dash
Shitake mushroom, sliced, 40 g
Coconut oil, 15 ml
Pepper black, Dash
Thyme, chopped, 1 knife tip
Balsamic vinegar, 10 ml
Vegetable stock, 80 ml
Rice flour, 1 tsp
Sea salt, Dash
Garlic, chopped finely, 2 g
Shallot, chopped finely, 3 g
Rocket leaves, 50 g
String beans (blanched), 40 g
Balsamic vinaigrette (see below), 20 ml

Balsamic Vinaigrette Ingredients:
Balsamic vinegar, 5 ml
Olive oil, 20 ml
Sea salt, Dash
Black pepper, Dash

Cut the sweet potato into very fine strips (a mandolin will give best results).

Heat 10ml the coconut oil in frying pan on low heat. Add the sweet potato, garlic, shallot and celery and sauté for 1 minute. Season with nutmeg, pepper and sea salt.

Remove mixture from frying pan, divide into 6 equal parts. Drop each sweet potato portion back into the frying pan, flatten until it is about 1-2 cm thick, and sauté on both sides until a nice golden brown colour. (You will have to cook in batches.)

Now make the mushroom ragout. Heat the remaining coconut oil in a saucepan and sauté garlic, shallot and shitake for about 30 seconds. Add the balsamic vinegar and cook until reduced. Stir in the vegetable stock, and simmer for 1 minute. Season with a dash black pepper. Take a small bowl or glass, and mix the rice flour with a small amount of water (about 1 tsp – enough to make a cloudy liquid). Add this to the mushroom mix, stirring continuously until it thickens. Add the thyme and stir through. Remove from heat.

Blanch the beans in boiling water for 1 minute, then plunge into ice water. Remove from water.

Make the Balsamic Vinaigrette by whisking (or shaking) all ingredients together. Season the rocket leaves and blanched beans with a dash of sea salt, pepper and the balsamic vinaigrette.

Now to serve. Take your serving plates, and build up a stack – first the roesti, then the beans and rocket, until each plate has a stack of three roesti. Spoon the mushroom ragout around the roesti stack.