Sweet Potato Stifado
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sweet potato (s)
- 2 red pepper (s)
- 1 eggplant (s)
- 2 onions)
- 3 clove (s) garlic
- 10 peppercorns
- 10 juniper berries
- 2 cinnamon stick (s)
- 4 bay leaves
- 2 carnation (s)
- 1 ½ liter vegetable stock
- 200 ml red wine
- 1 bunch oregano
- 1 bunch thyme
- 1 some parsley
- 1 some rosemary
- 1 some savory, optional
- 1 lemon (s)
- some chili powder
- 6 tablespoon olive oil
- 1 tablespoon yogurt (Greek yogurt) or sour cream
Print Recipe
Pin Recipe Instructions
- Chop the onions into small cubes. Cut the sweet potatoes, peppers and eggplant into 3 cm thick cubes.
- Roast the onions in a frying pan until dark brown. Heat 3 tablespoons of olive oil in a saucepan. Fry the vegetables in it and squeeze 2 cloves of garlic. Deglaze with 100 ml of red wine. Add the cinnamon sticks, cloves, peppercorns, juniper berries, bay leaves, vegetable stock and the roasted onions. Salt everything and cook on a mild heat for about 30 minutes.
- A bunch of parsley, oregano, thyme, some savory and the chopped rosemary
- Sweat in a little butter and olive oil, add the zest of a lemon and some chilli.
- You can also use dried spices, but it tastes good with the fresh herbs
- but much better.
- Add the herbs to the sweet potato stifado and, with a spoon, Greek yogurt
- or serve sour cream.
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