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Root vegetables in wild sauce

For lovers of potatoes and garlic

By Chef Toni Rodríguez Your email (*) print

Root vegetables in wild sauce

At a glance

Cost per serving::
40 min.
20 min.

Toni Rodríguez

Read interview with:


    • 2 mona lisa potatoes
    • 2 sweet potatoes
    • 2 purple potatoes
    • 2 red potatoes
    • 1 tbsp olive oil
    • 1 tbsp salt
    • 1 tbsp pepper
    • 4 cloves garlic
    • 4 sprigs rosemary

    Dipping sauce

½ cup soy milk
    • 1 cup sunflower oil
    • 1 tablespoon smoked paprika
    • 2 cloves garlic
    • The juice of one lemon
    • 1 tbsp salt

  1. Cut the mona lisa potatoes into irregular-shaped pieces and place on a baking tray with some olive oil, salt, pepper, rosemary and a clove of crushed garlic.
  2. Bake at 180 º C until golden brown.
  3. Do the same with the remaining potatoes. 

To make the dipping sauce:

  1. Blend the soy milk and sunflower oil to make a mayonnaise.
  2. Add salt to taste, garlic and smoked paprika and blend until smooth.
  3. Add lemon juice mix.
  4. Serve the potatoes accompanied by a bowl of sauce.


You can also serve with a little raw onion, chopped olives, some walnuts or cashews.


  1. Delicooks   04.01.2015

    Hola Clarita, Existen muchas leches vegetales en el mercado que puedes encontrar ahora en muchos supermercados en Espa?a. Por lo que son de los quesos vegetarianos los puedes encontrar en tiendas especializadas en productos ecol?gicos o sino puedes hacerlos... Mira las maravillosas recetas de Merc? Passola. Saludos

  2. clarita   03.01.2015

    Esta comida debe quedar muy rica. Yo quisiera encontrar un lugar donde vendan leche y quesos vegetarianos. Yo no como carne, ni tomo leche, pero si consumo queso y a veces utilizo huevos en las comidas, porque no se como sustituirlos.

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