feed me vega
Sweet potato chips with hangop
Freek van Noortwijk and Guillaume de Beer showed that potatoes absolutely don’t have to be boring with their Piepershow. In ten minutes, you got three courses with potato in the starring role, making you forget about the existence of pasta and rice for a little while.
door Emma de Thouars
Potato in your dessert? Why not. These caramelized potato chips with hangop and sour plums are a wonderful way to finish any meal. Crunchy, sweet and salty all at once. Everything you could want!
How to make it
- Place the Turkish yogurt in cheesecloth/a tea towel and leave it to hang overnight or for several hours, until it becomes a thick hangop. Season with honey.
- Remove the stones from the plums and cut them into very thin slices. Heat the wine with the lemon zest, vanilla pod and 2 tbsp sugar, then pour over the plums. Leave to marinate for a few hours.
- Using a mandoline, slice the potato into very thin slices. Bring 500 ml water and sugar to the boil together and briefly blanch the thinly sliced potato in it. Drain well and pat dry with a tea towel. Heat plenty of sunflower oil to 180 °C and fry the potato slices until golden brown and crispy. Drain on kitchen paper.
- Over medium heat, heat the remaining 100 g sugar with 2 tbsp water until it becomes a beautiful light-brown caramel; keep an eye on it and make sure the caramel does not cook too quickly and burn. Add the heavy cream to the caramel, stir, then stir in the 70 g butter and 1 tsp salt.
- Make layers of the crispy potatoes, hangop, salted caramel and pickled plums with the wine syrup clinging to them. Finish with a few thyme leaves scattered over the top.
Photography: Mitchell van Voorbergen
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