Recipe Ideas: Prepare traditional dishes with seasonal vegetables

North Carolina Sweet Potato Falafels.
North Carolina Sweet Potato Falafels. (©North Carolina Sweet Potatoes)

North Carolina Sweet Potato Falafel

For 4 people:

  • For the falafels: 500g plain North Carolina sweet potato mash (Covington), 300g cooked chickpeas, drained and washed, 200g flour, ½ red onion, 2 cloves garlic, 1 small clove fresh coriander, 1 nice bunch flatbread. – Parsley leaf, 1 tbsp. Paprika, 1 tbsp. Coriander powder, 1 tbsp. protein powder, ½ tsp. Salt, frying oil, salt and pepper.
  • For the sauce: 3 tbsp. Tahini (sesame puree), 1 half lemon, 3 tbsp. tablespoon of water, 1 half clove of garlic, 1 tbsp. Zaatar coffee, olive oil, salt and pepper.

Peel and boil the North Carolina sweet potatoes in boiling water for 10 to 20 minutes, covered (the blade of a knife should sink into the flesh without resistance), then peel.

Mince the garlic and chop the red onion. Wash cilantro and parsley to coarsely chop.

In a blender, blend mashed sweet potatoes, chickpeas, flour, onion, garlic, spices, herbs, salt, and pepper to a smooth, slightly sticky paste. With floured hands, so that the falafel does not stick, form balls about 4 cm long by hand. Place on a floured dish and refrigerate for 30 minutes.

Gently heat the oil to 170 – 180°C, then drop the falafels in the oil for 7-8 minutes, turning them halfway through cooking. Once cooked, place on a paper towel before serving (you can choose to cook in the oven at 180°C for 30-40 minutes, turning a few times for a lighter version of the falafel. In this case, you will need to brush with olive oil, as well as a baking sheet to prevent sticking ).

For the sauce, chop the garlic, then mix all the ingredients, squeeze the lemon and add 1 tablespoon of olive oil. Adjust the spices to taste.

Serve warm with a salad of young sprouts, garnished with fresh coriander and mint, a few pomegranate seeds and dressing.

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Not far from the sea

Not far from the sea.
Not far from the sea. (©Erico D’Ario/Alexandra Pasti/Prince of Brittany)

Revamp the famous Breton recipe for 6 people with a touch of sea air.


  • 500 g of Prince de Brittany carrots
  • 500 grams of Prince de Brittany potatoes
  • 500 g Prince de Brittany leeks
  • 1 Prince of Brittany green cabbage
  • 1 kg Roscoff AOP Prince de Bretagne onions or traditional Prince de Bretagne shallots
  • 16 langoustines
  • 400 g cockles
  • 1 kg hake or white
  • 450 g of butter
  • 20 ml of white wine
  • 1 cube of vegetable broth
  • 250 g buckwheat flour
  • 20 ml of fresh cream
  • 40 cl of milk
  • 2 eggs
  • salt and pepper

Put the cockles in salt water and leave for 2 hours.

Clean the vegetables. Cut potatoes in half, carrots and leeks into parts, cabbage into 4 pieces. Cut the onion and set aside.

Place the vegetables, except the onion, in a large pot and cover generously with water. Add the stock cube and bring to a boil.

Rinse the cockles, then fry them in a pot with 50 g of butter and 10 cl of white wine until they open completely. Collect the prepared juices by pouring them into the vegetable pot and keep the cockles.

Continue to cook the vegetables for 30 minutes, add the sliced ​​fish after 10 minutes. Add the langoustines 8 minutes before the end of cooking.

Prepare lipig, fry the onion in 10 tsp of white wine, then add 300 g of butter cut into pieces. Mix and keep on low heat.

Make the farz by mixing the flour, remaining previously melted butter, eggs, fresh cream and milk in a bowl. Microwave for 3 minutes, stir with a fork, then repeat once and set aside. Drain the vegetables, fish and langoustines, then serve with cockles, farz and lippig.

Tips: To prepare Farzi the traditional way, arm yourself with a canvas bag and a little more patience! Pour the raw farz mixture into a bag, tie it well and put the bag into the vegetable broth obtained 2 hours before boiling. Crush the farzi and fry it in a pan with a little butter.

Celery risotto with button mushrooms

Celery risotto with button mushrooms.
Celery risotto with button mushrooms. (©Cru Agency/Interfel)

For 4 people:

  • 1 onion
  • 40 g of olive oil
  • 400/450 g celery, cut into brunoise
  • 200 g button mushrooms
  • 500 ml of vegetable broth
  • 30 g of butter
  • 80 g Parmesan

Saute finely chopped onion in a pan until transparent. Add and stir-fry the chopped celeriac for about 5 minutes.

Then slowly add the vegetable stock. Once the texture is creamy, add Parmesan and butter. Continue cooking on low heat for 10 minutes.

The risotto is ready when it looks creamy and thick. Adjust seasoning if necessary and serve immediately.

Pumpkin Caramel Apple Tart

Pumpkin Caramel Apple Tart.
Pumpkin Caramel Apple Tart. (©Erico D’Ario/Alexandra Pasti/Prince of Brittany)

Pumpkin Pie, Serves 6, revisited with all the deliciousness of fall.


  • 120 g flour t110
  • 250 g of nut powder
  • 40 g of coconut sugar
  • 60 g butter at room temperature
  • 100 ml of liquid cream
  • 50 ml of liquid salted butter caramel
  • 10 ml of water
  • 1 Pumpkin of the Prince of Brittany
  • 3 apples

Mix 150 g of nut powder and 20 g of coconut sugar with the flour. Add the butter cut into pieces, then rub everything in with your fingertips. Pour in 50 ml of cream and mix by hand to make a slightly flattened ball. Take a picture and keep it in the refrigerator.

Peel and peel the pumpkin. Cut into slices and cook for about twenty minutes in water or steam. Blend to make a puree. Take 120 g of pumpkin puree and mix it with the rest of the liquid cream. Add remaining hazelnut powder.

Preheat the oven to 170°C.

Roll out the dough using a rolling pin on a lightly floured work surface. Place the dough on a pre-lined pan. Pour the pumpkin cream into the mold.

Cut the apples into thin slices and arrange them evenly on the cream.

Mix 50 g of pumpkin puree with the remaining sugar and water. Brush the apples with this mixture. Bake for 30 minutes.

Scoop the caramel out of the oven, then leave to cool before slicing and topping.

Tips: prepare decorations with pastry scraps, cut the desired shapes with a thin knife.

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