White and red chips with almond sauce
Ingredients:
2 heads of red beet
2 heads of kohlrabi
Salt and pepper
Olive oil
1 teaspoon mustard
50-60 ml of oil
1 egg yolk (at room temperature)
Juice of ½ lemon
100 g thick yogurt or fromage blanc at 9.5 % fat
4-5 tablespoons of ground almonds
2 teaspoon eggplant jam (recipe) or onion jam
Salt and pepper
Preparation:
First prepare the chips. Wash, peel and cut the beets and kohlrabi into slices of 1-2 mm. Spread them in a large baking dish, covered with parchment paper. Sprinkle with coarse salt and drizzle with a little olive oil. Bake for 50-60 minutes at 160°C. Monitor them often so they do not burn. The cooking time will vary from one oven to another. The chips should be slightly bronzed and crispy. If they are the first and not the second, lower the oven to 120°C and bake for another 20 minutes.
Meanwhile, prepare the sauce which starts with a homemade mayonnaise (you can use a ready mayonnaise, but I had farmers eggs and wanted to enjoy them as a mayonnaise). Whisk the egg yolk with the mustard until smooth (use a mixer) and gradually add the oil, that you alternate from time to time with 1 teaspoon lemon juice. Once the mayonnaise is finished, add the onion or eggplant jam, the fromage blanc and ground almonds (dry roasted in a pan). Finally, season the sauce with salt and pepper.
Serve the white and red chips still warm, accompanied by the sauce and a glass of beer or white wine.
