Heura® with cauliflower, mashed potatoes, and red wine

Fry garlic, onion, bay leaves, thyme, and rosemary with a pinch of salt. When tender, add carrots cut into pieces and cook. Add tomato paste and stir.

Add canned tomato and spices too and stir again. Cook over medium heat for 15 minutes.

Pour wine and bring the sauce to a boil until the alcohol evaporates. Cover and cook over low heat, the more you cook it, the better the result will be.

Meanwhile, fry Heura® bites in a pan over high heat until they are golden brown. Remove and drain exces of oil with paper towel.

Add bites and chocolate to the sauce, cook for a few more minutes and add salt if needed. If it is too acid, use two tablespoons of brown sugar.

For the purée, peel and cut potatoes. Boil them in water with salt until tender.

Drain and use a food mill to prepare purée. Add milk, oil, salt, and white pepper, and mix until you have a creamy texture. Save for later. You can add lemon zest for a fresh touch.

Cut cauliflower into large pieces and fry with oil until they are golden brown. Drain using paper towel and add some salt and pepper.

Place two tablespoons of purée at the bottom of a plate. Heura® stew on the top and some fried cauliflower pieces over it