Sweet Potato Roast
This is a variation on the typical Dutch meal of having potatoes, veggies and meat. A bit of soy sauce gives the extra umami to the creamy spinach.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Ingredients
4 servings
1 kg
1
400 g
250 g
90 g
Sweet potatoes
Cauliflower
Spinach
Chestnut mushrooms
Walnuts
150 ml
1-2 TBL sp
1 tea sp
1 TBL sp
3-4 TBL sp
1
(Soy) cream
Soy sauce
White wine vinegar
Paprika powder
Olive oil
Onion red
Prep
15 min
- Peel and cut sweet potatoes in big blocks
- Pre-heat oven to 200°C (if you can, use fan oven at 175°C)
- Cut cauliflower into florets
- Dice onion
- Cut mushrooms into slices
Cook
20 min
Spread sweet potatoes and cauliflower on baking sheet. Drizzle with olive oil, paprika powder, salt and pepper.
~20 min at 200°C (or 175°C for fan)
Sauté onion and mushrooms
high heat ~4 min
Reduce heat and add soy sauce
lower heat to medium and cook until mushrooms have shrunk ~4 min
Add spinach, vinegar, walnuts and (soy) cream
cook until you have a thick spinach sauce ~5 min
season with salt and pepper
This is a recipe from the Fork Ranger book
