Potato, vanilla and green apple smoothie


  • 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
  • a few flaked almonds

  • ice cubes


  1. 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.

  2. 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.

  3. 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.

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