Chicken wings with purple potato puree

Boil some water in a pot and add the purple potatoes. Cook them for 10-15 minutes, then peel and mash them. In another pan, melt the butter with a pinch of nutmeg, then add the mashed potatoes. Add the milk in small doses, stirring continuously. When it has reached a creamy consistency, the puree is ready.

Chop the spices and put them in a bowl, add the chicken wings, pour a drizzle of oil and mix so that the spices adhere to the chicken. Turn on the burners on low heat and brown the spiced chicken on both sides. Then finish cooking.

Now wash the carrots. In a bowl put the chopped spices, some grated lemon peel and a cup of chestnut honey. Mix the ingredients and use them to “brush” the carrots. It's time to turn on the oven to 220°C and bake the carrots for 30 minutes.

In the meantime, wash and dry the sage. Dip it in a beaten egg and pass it on the breadcrumbs.
Pour olive oil into a pan and fry the sage. It will take 30 seconds per side.

At this point all the ingredients are ready: create your bed of puree and lay the chicken wings next to it. Add the carrots and fried sage, and run to get compliments for this colorful dish.