Ingredients - 2 people

Vegetables:

• 1 kg of seasonal vegetables (asparagus, carrots, broccoli, cauliflower, zucchini, peppers, ...)
• 3 tablespoons olive oil
• 1 garlic clove
• salt, pepper and herbs to taste

potato foam:

• 150 ml milk (or oat barista)
• 1 pinch of salt
• 200 g potatoes (starchy)
• 5 ml bio:HEMP OIL
• 150 g butter
• 1 pinch of nutmeg
• 40 ml potato water
• 3 ML keen:MIND

Here's how it's done:

1. Wash and cut vegetables.
2. Mix with oil, garlic and spices.
3. Roast the vegetables on a grill or in the oven on a tray lined with baking paper at 200°C until soft.
4. Turn it every now and then to ensure it cooks evenly.
5. For the potato foam, peel the potatoes and cook them in salted water, then strain them (do not puree them).
6. Mix 200 g of the pressed potatoes with hot milk, potato water, butter and oil. Season with salt and a little nutmeg.
7. Fold keen:MIND into the finished mixture.
8. Pour the mixture into an iSi or beat it with a hand mixer.

Tip: Use the potato foam with asparagus dishes too.