Scones of sweet potato with mushrooms

Name: scones of sweet potato with mushrooms
Total time: 25 min
Yield: 4
Ingredients: 150 gram sweet potato; 150 gram beet; 150 gram self raising flour; 2 teaspoon baking powder; 1 pinch nutmeg powder; 1 teaspoon dried rosemary; 1 teaspoon dried Provençal herbs; 150 milliliters milk; 50 gram salted butter; 100 gram cheddar cheese; 100 gram Brie; 4 twig fresh thyme; 100 milliliters whipped cream; 1 tablespoon butter for the topping; 2 shallot for the topping; 2 clove garlic for the topping; 400 gram mixed mushroom for the topping; 100 milliliters peanut oil for the topping; 1 bunch fresh parsley for the topping; pink peppercorns for the topping

Ingredients

Directions

Put the potato cubes with water and salt and cook them until done. Drain and puree. Allow to cool.
Sift the flour with the baking powder and add a generous pinch of freshly ground pepper, a pinch of nutmeg and the dried herbs.
In a different bowl, mix the milk with the butter and stir in the mashed potatoes. Add the seasoned flour and knead into a smooth dough. Cover and let rest.
Preheat the oven to 220 ° C. Roll the dough into a piece of 1.5 cm thick and cut or cut out 8 equal diamonds or circles.
Put them on the baking sheet, put a block of cheese in each scone and put some thyme on it. Bake the scones in the oven for about 15 minutes brown and done.
For the topping, heat the butter and fry the shallots in a low setting for a few minutes.
Add the garlic and mushrooms and fry for a few minutes at medium height. Season with salt and freshly ground pepper.
In the meantime, heat the oil in a high pan, spread the parsley in small florets and fry them very briefly.
Remove the parsley from the oil and drain on kitchen paper. Sprinkle with salt.
Beat the whipped cream with a pinch of salt. Place 2 scones on each plate with a scoop of mushrooms around it. Spoon a little whipped cream along the scones. Garnish with the fried parsley and sprinkle with some peppercorns if necessary.