Ingredients:
4-5 potatoes
Vegetable broth
A handful of purple snow peas
Tamari
4 garlic cloves
200 g mushrooms (shiitake and button mushrooms)
2 cm ginger
1 tsp sweet paprika
Extra virgin olive oil
10 g Wakame seaweed from @algas_algamar
1/2 glass white wine
1 tsp cornstarch
Preparation:
Peel and cut the potatoes into pieces and boil them with the vegetable broth.
Cook the snow peas in very little water for 10–15 minutes.
Sauté the garlic with the ginger, paprika, and add the Wakame seaweed cut into pieces. Add the mushrooms. Once they release their water, add the wine, the boiled potatoes, and let the wine evaporate.
Drain the snow peas and reserve the broth, which will have turned purple, and season the snow peas with oil and tamari.
Add the cornstarch to the reserved broth, and once thickened, add oil. This will be our sauce.
Plate with a base of potatoes, the snow peas, and the purple sauce.
