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🍽️ Crispy Vegetables from the Air Fryer

573 kcal · 30 min · 4 servings

Ingredients

• 400 g white asparagus
• 1 large sweet potato (400 g each)
• 1 red onion
• 1 clove garlic
• 2 tbsp olive oil
• salt
• pepper
• 30 g grated hard cheese (e.g. Montello cheese; 30% fat in dry matter)
• 300 g peas (frozen, thawed)
• 1 tsp honey
• 2 tbsp goat fresh cheese (45% fat in dry matter)
• 0.5 organic lemon (juice and zest)
• 0.25 tsp pink peppercorns (crushed)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus.
3. 3. Cut off the tough, woody ends of the asparagus.
4. 4. Peel the sweet potato.
5. 5. Cut the sweet potato into cubes of about two centimeters.
6. 6. Peel the onion.
7. 7. Halve the onion.
8. 8. Cut the onion halves into thin strips.
9. 9. Peel the garlic.
10. 10. Finely chop the garlic.
11. 11. Place the sweet potato cubes in a bowl.
12. 12. Add half of the cut onion to the bowl.
13. 13. Add the chopped garlic to the bowl.
14. 14. Add one tablespoon of olive oil.
15. 15. Season the mixture with salt.
16. 16. Season the mixture with pepper.
17. 17. Add the cheese to the bowl.
18. 18. Mix all ingredients in the bowl thoroughly.
19. 19. Place a parchment paper liner in the cooking basket of the first zone.
20. 20. Place the peas in the prepared liner.
21. 21. Add fifty milliliters of water to the peas.
22. 22. Season the peas with salt.
23. 23. Season the peas with pepper.
24. 24. Place the roasting plate in the cooking basket of the second zone.
25. 25. Distribute the sweet potato cubes on the roasting plate.
26. 26. Place the wire rack over the sweet potatoes.
27. 27. Place the asparagus on the wire rack.
28. 28. Distribute the remaining onion on the wire rack.
29. 29. Drizzle one tablespoon of oil over the vegetables on the rack.
30. 30. Add one tablespoon of honey.
31. 31. Season the vegetables on the rack with salt.
32. 32. Season the vegetables on the rack with pepper.
33. 33. Place the prepared basket into the second zone.
34. 34. Set the cooking mode to 'Air Fry'.
35. 35. Set the temperature for the peas to 180 degrees Celsius.
36. 36. Cook the peas in the first zone for six minutes.
37. 37. Set the cooking mode for the vegetables to 'Roast'.
38. 38. Set the temperature for the asparagus and sweet potatoes to 200 degrees Celsius.
39. 39. Cook the asparagus and sweet potatoes in the second zone for 15 minutes.
40. 40. Activate the sync function so everything finishes at the same time.
41. 41. Remove the cooking baskets from the zones after cooking.
42. 42. Add the goat cream cheese to the peas.
43. 43. Puree the peas with the cheese cream until smooth.
44. 44. Add lemon juice to the puree.
45. 45. Add grated lemon zest to the puree.
46. 46. Season the pea puree with salt.
47. 47. Season the pea puree with pepper.
48. 48. Place the pea puree onto two plates.
49. 49. Arrange the asparagus on top of the puree.
50. 50. Sprinkle pink peppercorns over the asparagus.
51. 51. Place the roasted potatoes and sweet potatoes next to the puree.
52. 52. Serve the finished vegetable dish.

Nutrition per serving

• kcal: 573
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 76 g