FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
  Wash the sweet potatoes and cut them into slices about 4-5 mm thick. Steam them for about 10 minutes in a steamer. Check for doneness, they should be cooked but still firm.
• 2.   In a bowl, mix the soy cream with the minced garlic, salt, and pepper.
• 3.   Arrange a portion of the sweet potato slices at the bottom of a gratin dish and crumble 25g of Roquefort evenly on top, then cover with one-third of the soy cream mixture.
• 4.   Make a second layer of sweet potato slices and crumble the remaining Roquefort on top, along with the remaining soy cream.
• 5.   Bake in the oven for 20 to 25 minutes, until golden and bubbly.

Notes & Suggestions

• To balance your meal, serve this gratin with a fresh salad of raw vegetables topped with cold chicken cubes and walnuts, and finish with a fresh seasonal fruit.

Nutritional information *