Veal Medallions on Papaya Sauce

Fry in olive oil. Cut the peeled sweet potatoes into thick slices, cut them into heart shapes, season with salt, bake in the stove at 180 °C for 15 min, sprinkle with a tiny bit of grated Gouda and gratinate.

Remove the stems from the cleaned mushrooms, marinate them in pepper, olive oil, salt and juice of a lemon and bake them in the stove.

Sauté the diced melanzani, sliced scallions and tomato in olive oil, salt and pepper and stuff into the baked mushroom caps for serving. For the sauce, dice the peeled papaya, season, sauté in garlic and olive oil, deglaze with balsamic vinegar, clear soup and honey, mash, add a tbsp of yogurt and spread as a mirror on a flat plate.

Arrange everything on a flat plate and garnish with basil leaves.

Tip: Use a regular or light yogurt, yes, as needed!

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