Sweet potato endive stew
Endive stew with sweet potato (V)
1. Main course
2. Four-person
3. Vegetarian
4. Preparation time: approx. 40 minutes
Tools
- Cook's knife
- Cutting board
- Vegetable peeler
- Saucepan
- Potato masher
- Oven dish
Pantry
- Table salt
- Pepper
Ingredients
600 floury potato
800 gr sweet potato
350 gr sliced endive
1 1/2 whole vadouvan
1 50 ml yogurt
50 gr butter
50 gr fried onions
150gr matured farm cheese (possibly cumin cheese)
Preparation
1
Peel the potatoes and cut them into small pieces. Put them in a pan with cold water and salt, bring to the boil and simmer for about 15 minutes.
2
Cut the cheese into small cubes.
3
Drain the water from the potatoes and mash into a soft puree along with the yogurt, vadouvan and butter. Season to taste with salt and pepper.
4
Mix the endive through the mash along with the cubes of cheese and heat.
5
Divide the endive mash among the plates and sprinkle with fried onions.
Andijviestamppot met zoete aardappel (V)
1. Hoofdgerecht
2. Vierpersoons
3. Vegetarisch
4. Bereidingstijd: ca. 40 minuten
Benodigdheden
- Koksmes
- Snijplank
- Dunschiller
- Pan
- Aardappelstamper
- Ovenschaal
Voorraadkast
- Zout
- Peper
Ingrediënten
600 kruimige aardappel
800 gr zoete aardappel
350 gr gesneden andijvie
1 1/2 heel vadouvan
1 50 ml yoghurt
50 gr boter
50 gr gebakken uitjes
150gr belegen boerenkaas ( eventueel komijnkaas)
Bereiding
1
Schil de aardappelen en snijd ze in kleine stukjes. Doe ze in een pan met koud water en zout en breng aan de kook, laat zachtjes koken voor ongeveer 15 minuten.
2
Snijd de kaas in kleine blokjes.
3
Giet het water van de aardappelen af en stamp er een zachte puree van samen met de yoghurt, vadouvan en boter. Breng op smaak met zout en peper.
4
Meng de andijvie door de puree samen met de blokjes kaas en verwarm.
5
Verdeel de andijviestamppot over de borden en strooi er wat gebakken uitjes overheen.
Sweet Potato and Lentil Curry
Serves 2
Ingredients
2 sweet potatoes
2 teaspoons mild curry powder and 1 teaspoon ground ginger
1 tin lentils
1 small bunch coriander
1 small tub Greek yoghurt
1 onion
1 clove garlic
1 red chilli
1 tin tomatoes
1 tin coconut milk
300g bag young spinach
4 tablespoons olive oil
salt & pepper
Method
Finely chop the onion, garlic and red chilli. Peel the sweet potatoes and cut into chunks.
Heat a pan over medium heat with 2 tablespoons olive oil and fry the onion for 5 minutes. Add the garlic and chilli to taste and fry for a further 1 minute.
Add the sweet potato and spices to the pan and fry for 2 minutes. Add the tinned tomatoes and coconut milk. Season with salt and pepper, bring to the boil and simmer for 15-20 minutes or until the sweet potato is soft.
Finely chop the coriander. Drain the lentils and rinse off under cold water. Add the lentils and spinach to the sweet potato and cook until the spinach has wilted.
Add extra salt and pepper if necessary and divide between 2 bowls. Sprinkle over the coriander and serve with the Greek yoghurt.
Root Vegetable Soup
A deliciously healthy soup to keep you warm during these cold days. This soup also suitable as part of a detox diet.
Serves 2
Ingredients
50 g red lentils
1 sweet potato, peeled and cubed
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, bruised
1 teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli powder
salt and pepper
750ml - 1 litre chicken or vegetables stock
5 cm piece ginger, peeled and grated
4 tablespoons olive oil
freshly chopped parsley and 2 tablespoons coconut milk to garnish*
Method
Preheat the oven to 180C. Place the sweet potato, carrots, parsnip, onion, garlic, chilli to taste, turmeric and cumin on an oven tray. Season with salt and pepper and drizzle with 3 tablespoons olive oil.
Roast for 30-40 minutes in the oven or until the vegetables are soft. In the meantime, heat a pot with 1 tablespoon olive oil and gently fry the ginger off for about 1-2 minutes. Add the stock and lentils and simmer gently until the lentils are cooked, about 15-20 minutes.
Once the vegetables are cooked, add them to the stock and mix well. Blend until smooth using a stick blender or in a blender. Return to the pot, reheat and adjust the seasoning if necessary. If the soup is too thick, add a little extra water or stock to thin it down.
Serve in bowls garnished with chopped parsley and coconut milk.
*To increase the health factor, sprinkle the soup with a few chopped peanuts and chia seeds before serving.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours