John Myers
Ingredients for 1 servings:
- 150 g sweet potatoes
- Salt and pepper, black, from the mill
- 5 g butter
- 1 onion(s)
- 1 clove(s) garlic
- 1 tsp dill, frozen or fresh
- 1 tsp parsley, frozen or fresh
- 1 tsp chives, frozen or fresh
- 20 ml cream
- ½ ball of mozzarella
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
from the oven, vegetarian, for a small casserole dish
Peel and dice the sweet potatoes, and boil in salted water for about 8 minutes. Drain in a sieve and rinse with cold water to prevent overcooking. Dice the mozzarella and set aside. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel and dice the onion and garlic, and sauté in a pan with butter until translucent. Season with pepper and stir in all the herbs and cream. Turn off the heat. Fold in the sweet potato and mozzarella cubes, season to taste, and pour the mixture into a small casserole dish. Bake in the oven for 10 minutes; cooking time may vary. The potatoes are eaten hot, straight from the dish. Approx. 435 kcal per serving.
Facebook Comments