Roast root vegetables with a bit of kale made for a bright red and green fritata.
Tag Archives: sweet potato
I used 2 carrots, 3 beets, 2 sweet potatoes, 4 potatoes and 2 red onions in this mix. It was seasoned with 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3 toes minced garlic; 3 blanched, peeled and chopped tomatoes; and 1/2 teaspoon mild Hungarian paprika powder (quantities estimated). I cooked it covered for 45 minutes in a moderate oven, then removed the foil and let it cook an additional half hour.
This is nice as a side dish, or you can add some protein to make a full meal.
I gave this sweet potato jelly a try but unfortunately it was beautiful but not exactly to my taste.
For this soup I made a vegetable broth and cooked kale, sweet pepper and tortellini in it. The tortellini was stuffed with a mix of roasted sweet potato, herbs de Provence, ricotta, Parmesan and salt, while the dough was made with flour, egg, salt and water. This dish is still nice even if you don’t make your own pasta, but the rich, creamy filling of fresh pasta brought it to a new level.
I tried parsnip and sweet potato hash with chia seeds, served on a bed of kale. For dinner I served it as a vegan dish by leaving off the egg, but the following morning I incorporated leftovers into an omelet. This dish can easily be vegan or vegetarian, depending on your preference.
This meal borrows concepts from Dutch stamppot. Instead of lightly mashing the potatoes and kale I simply used leftover grated potato and sweet potato, and shredded kale. In place of the usual sausage or meatball I served mushrooms sautéd in butter with garlic, and I made a milk gravy after deglazing the pan with a little cognac.