Pumpkin chips barrier with mango ketchup and goat dip

W hey, what's great about it, when a single court goes along with absolutely any ethical-moral attitude to food and, moreover, disarmingly works cross-border? A dish that is, by the way, at least as important as a grown-up cat with lovesickness? That makes vegans as happy as steal lovers? Definitely love the toddler as stubborn as Golden Agers? That in France just as immovable as mussels, as in America for a burger or in Germany for currywurst? Let's just admit it: fries are a real gift. Everyone loves them, everyone wants them. And most of all you want them with the full load of red/white - as a French border, as the affectionately says in the Ruhr.

As so often there are - of course, of course - here a catch. Can not help it, no. Otherwise it would be too nice. The catch is also why fries have become an international all-round star: The combination of slightly sweet-tasting carbohydrates with salt, fat and a slightly crispy consistency is simply irresistible. And unfortunately pretty unhealthy. At least, if one indulges the hot french fries too often.

That's why we go for chips health today: The potatoes are exchanged for pumpkin, the strong sugary tomato ketchup for a fruity mango alternative and the full-fat Mayo for a spicy yogurt dip. The whole thing is of course not a one hundred percent potato fries clone, but has its very own, delicious charm. I have the irrefutable proof: The child finds these chips very great and even likes the mayo alternative with (attention!) Goat yoghurt. And what a seven-year-old likes, that can not be wrong, right?

Here comes the recipe for pumpkin pancake barrier with mango ketchup and goat dip

Pumpkin Spreads 1Hokkaido Pumpkin Wash, cut style and flower and divide in the middle. Scrape out the kernels and hay with a big spoon. Cut the pumpkin into slices and then into chips as big as a pommes. Season the pumpkin sticks in a bowl with 1-2 teaspoons mild curry powder and salt and black pepper . Add 1 tablespoon of olive oil and mix well until the pumpkin spreads are covered in a uniform layer of spices. Place on a tray lined with baking paper and bake in the oven at 180 ° C for approx. 20 minutes. After 15 minutes, try to make sure the fries are cooked.

Red (mango ketchup)
Peel 1 ripe mango , cut the pulp from the core and dice it. 2 tomatoes and 2 onions also dice. Mango, tomatoes and onions with 1 tbsp sugar , 45 ml apple cider vinegar , salt , pepper , Put 1 tsp paprika powdered sweet , 1 teaspoon grated ginger and some curry in a small saucepan. Boil over a gentle heat and stir occasionallyIf necessary, season with salt and vinegar . Let cool down. If you like, you can also purée the ketchup afterwards.

White (Spicy Goat's Dumpling)
1 Mug of Goat's Yogurt with salt , pepper , 1 teaspoon olive oil and one ½ teaspoon chopped garlic clove , grated lemon zest and rosemary mix.

Serve the chips with the mango ketchup and the goat's tip. Not so keen on experimenting French fries, of course, can take the classic red/white - is clear.