Sweet Potato and Coriander Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g sweet potato (s), peeled and cut into pieces
- 150 g potato (s), peeled and cut into pieces
- 1 tablespoon oil
- 1 shallot (s), chopped
- 2 cloves garlic, finely chopped
- 1 piece (s) ginger root, the size a hazelnut, finely chopped
- 1 chilli pepper (s), red, pitted and finely chopped
- 6 cl white wine
- 6 cl cream
- 70 g coriander reens, fresh, chopped
- 20 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook sweet potatoes and potatoes for approx. 20 minutes until cooked. Drain the water and mash the potatoes to a smooth puree. Steam the shallots and garlic in the oil over low heat until translucent, add the chilli, white wine and cream and reduce to a third. Pass through a sieve, bring to the boil and stir in the mashed potatoes. Then stir in butter and coriander and season with salt and pepper.
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