Rosemary potato millefeuille with vegan garlic mayonnaise 

Instructions

The Potato Millefeuille

1. Preheat the oven to 180°C and line a baking tin with baking paper. 
2. Finely chop the garlic. Cut the leeks and onions into fine rings. 
3. Melt the margarine in a pan over a low heat. Add the garlic, onions, leeks, rosemary, pepper and salt and roast for 10 – 15 minutes. 
4. Meanwhile, peel the potatoes and cut them into thin slices with a mandolin. Cover with the garlic and onion mixture in a large bowl. Stir well. 
5. Spread the potato mixture evenly in the baking dish and cover with baking paper. Place another baking dish on top to weigh it down.
6. Bake the potatoes in a preheated oven at 180°C for 75 minutes. 
7. Remove them from the oven and leave to cool in the fridge for at least 6 hours (or overnight). 
8. The next day, carefully remove the potato mixture from the baking tin and cut into even rectangles. 

The mayonnaise

1. Combine the soy drink, vinegar and lemon juice in a mixer, then gradually add the oil while blending until you have a creamy mayonnaise. 
2. Finely chop the garlic and parsley, mix into the mayonnaise and season with salt and pepper. 

Finish

1. Heat the oil in a deep fryer or a large pot.
2. Fry the potato millefeuille for approx. 3 – 4 minutes on each side until golden brown, sprinkle with a little coarse sea salt and fresh rosemary and serve warm.

Recipe & picture: Anne-Sophie  Hoffmann