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Recipe:<\/strong><\/p>\n Rosti:<\/strong><\/em><\/p>\n \u00a0 700g sweet potato<\/p>\n \u00a0 1 large spoon of dry marjoram<\/p>\n \u00a0 \u00a03 cloves of garlic<\/p>\n \u00a0 \u00a01 teaspoon of caraway seeds<\/p>\n \u00a0 \u00a0100g gluten free flour (your choice) I choose buckwheat<\/p>\n \u00a0 \u00a0 \u00a0salt & pepper<\/p>\n <\/p>\n Sauce:<\/strong><\/em><\/p>\n 1 small banana shallots<\/p>\n 400g button mushrooms<\/p>\n 2 cloves of garlic<\/p>\n 100ml white cooking vine (vegan)<\/p>\n 180g baby leaf spinach<\/p>\n 2 spoon of olive oil for cooking<\/p>\n 250ml non-dairy cream (oat)<\/p>\n 3 spoon of dry yeast flakes<\/p>\n 1 large spoon of vegan butter<\/p>\n salt and pepper<\/p>\n <\/p>\n Method:<\/strong><\/p>\n Rosti:<\/strong><\/em><\/p>\n First, peel the potatoes, grate them and put into a large bowl. Then add the marjoram, the chopped garlic and flour and the salt and pepper\u00a0and mix it all together to make a nice dough. Mould the mixture to your own size and shape and then pan fry both sides until they\u2019re a golden colour before moving to the oven for 25mins at around 180C gas 4<\/p>\n Sauce:<\/strong><\/em><\/p>\n Put your choice oil in a nice large saucepan and start to braise\u00a0the chopped shallots and garlic. Then add mushrooms and after 7 mins add the butter, wine, cream and yeast and just cook all together on high heat until it reaches a smooth consistency. Then just add the spinach, salt and pepper and mix well.<\/p>\n<\/a><\/p>\n