Ingredients
- 500 g of Charlotte or Belle de Fontenay potatoes
- 3 Granny Smith apples
- 1 liter of almond milk
- 2 vanilla pods
- 80 g of honey
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a few flaked almonds
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ice cubes
Preparation
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Peel the potatoes and cut them into small cubes. Peel 2 apples, core them and cut them into cubes. In a saucepan, pour half the milk, add the split and scraped vanilla pods, as well as the potatoes and diced apples. Cook over low heat for 25 minutes.
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Once the diced potatoes and apples are cooked, remove the vanilla pods and add the honey. Mix by adding the remaining milk. Reserve in the refrigerator for 4 hours.
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When ready to serve, wash and cut the last apple into brunoise. Pour the smoothie into six glasses, add a little apple brunoise, a few flaked almonds and a few ice cubes to each.