John Myers
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Chorizo and Sweet Potato Casserole and Wild Garlic Cream Cheese Dip
The perfect chorizo and sweet potato casserole and wild garlic cream cheese dip recipe with a picture and simple step-by-step instructions.
Casserole
- 300 g Chorizo sausage
- 200 g Orange sweet potatoes
- 0,5 Red peppers
- 20 g Leek
- 1 Onion red
- 1 Clementine
- 1 teaspoon Herbs of Provence
- .
Wild garlic cream cheese dip
- 200 g Ricotta
- 1 Snack peppers
- 30 g Wild garlic leaves
- 0,5 Spring onion stick
- 1 piece Chili
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
Casserole
- Peel the sweet potato and slice it into very thin slices. Bake in the oven at 180 ° for 10 minutes and set aside.
- Cut the onion and leek into rings. Cut the peppers into strips. Cut the chorizo into slices.
- Put these ingredients in a baking dish with the sweet potatoes. Add the herbs of Provence and the pressed juice of the clementine. Mix everything well.
- Cover the baking dish with baking paper and bake in the preheated oven at 180 ° for about 45 minutes.
- Serve with the wild garlic cream cheese dip.
Wild garlic cream cheese dip
- Chop the wild garlic and chilli. Dice the peppers and cut the spring onion into rings. Add to the ricotta with a tablespoon of olive oil. Mix well and season with salt and pepper.
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