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Millefoglie of curcuma potatoes with tofu and chips of vegetables

Millefoglie of curcuma potatoes with tofu and chips of vegetables

Name: Millefoglie of curcuma potatoes with tofu and chips of vegetables
Yield: 4 portions
Ingredients: 400g white potatoes; 20g Turmeric, Ground; n.1 carrot; n.1 courgette; n.1 celeriac; n.4 thin slices of bread; 280g Tofu Cream With Aromatic Herbs; q.s. salt and extra virgin olive oil; q.s. Wild Garlic Oil

Ingredients for 4 portions

400g white potatoes
20g Turmeric, Ground
n.1 carrot
n.1 courgette
n.1 celeriac
n.4 thin slices of bread
280g Tofu Cream With Aromatic Herbs
q.s. salt and extra virgin olive oil
q.s. Wild Garlic Oil

Method

Clean the potatoes and cut them into very fine slices. Put them in 1 liter of slightly salted water and turmeric and cook.
Prepare the vegetables by cutting them into very thin slices, put them on baking paper and bake at 100° until they become very crisp.
Lay the potatoes slices, put the tofu cream on the center of the plate and on top the vegetable chips, seasoning with garlic condiment and serve.