in Italy

Emily's Sweet Potato and Herb Stew

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 300 g carrot(s)
  • 3 garlic cloves
  • 1 kg sweet potatoes
  • 3 tbsp olive oil
  • 500 ml vegetable stock
  • 1 bunch of chives
  • 1 bunch of parsley
  • 200 g sour cream
  • 1 tbsp cornstarch
  • Salt
  • Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Slice the leek, chop the carrots and sweet potatoes into small pieces, and finely chop the garlic. Heat the olive oil in a saucepan and sauté the leek, garlic, and carrots. Add the potato pieces and broth, season with salt and pepper, and then cover and simmer for about 30 minutes. Cut the chives into small rolls, pick and finely chop the parsley leaves. Stir the sour cream into the vegetables. Sprinkle the herbs over the top, divide among plates, and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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