Celery and sweet potato mash in savoy cabbage leaves

Ingredients for 4 servings:

• 3 m.-sized sweet potatoes
• 1 celeriac
• 1 head of savoy cabbage
• 200 g chickpeas, from the jar
• Oat milk (oat drink)
• Salt
• nutmeg
• cumin

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

quick and easy, vegan, gluten-free, low-fat

First, peel the sweet potatoes and celery, dice them, and place them in a pot of water. Separate the savoy cabbage leaves from the heads one by one, rinse them, and place them in a second pot of water. Add salt to the cooking water in both pots to taste, bring to a boil, and cook everything. When the celery and sweet potatoes are tender, drain the water and mash them with a potato masher. Add oat milk, if desired, for a creamier consistency. Season the mash with nutmeg, cumin, and salt, if desired. Stir in about 2/3 of the chickpeas (canned chickpeas are already cooked and don’t need to be heated), then set the remaining third aside. Drain the savoy cabbage leaves, arrange them on plates, inside out, and fill them with the sweet potato and celery mash. Garnish the dish with the remaining chickpeas. If you like, you can also make a vegan patty.