80 g potato 1 Carrots 0.5 celery stalk 0.5 Leek whites 50 g Lettuce 10 g Butter 1 teaspoon Crème fraîche half fat 1 teaspoon Parsley 0.5 teaspoon Paprika 5 mL White wine vinegar 15 mL Olive oil 15 mL Vegetable oil 15 mL cider vinegar 1 pinch Salt 1 pinch Pepper Finely slice the carrot, celery and leek and stir-fry them in butter over low heat. Meanwhile, cook the potatoes in salted boiling water for 20 minutes and crush them to obtain a purée. When the vegetables are tender, add them to the mash. Add the parsley, paprika, cream, white vinegar, salt and pepper. Divide into balls the size of a golf ball. Heat the vegetable oil in a sauté pan and fry the balls for 10 minutes over high heat. In the meantime, prepare the vinaigrette by emulsifying olive oil and apple cider vinegar, and season the salad. Serve the vegetable balls along with the green salad. No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.