Mushroom pan with Camembert

Ingredients for 4 servings:

• 600 g sweet potatoes
• 3 tbsp olive oil
• 400 g bell pepper(s), red
• 4 spring onions
• 600 g mushrooms, brown
• 2 cloves garlic
• Salt and pepper, mixed, from the mill
• Nutmeg, freshly grated
• 4 tsp lemon juice
• 4 sprigs of thyme
• 1 bunch parsley, flat
• 1 bunch of chives
• 200 g goat Camembert

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and dice the sweet potato. Deseed, wash, and slice the bell pepper. Separately slice the white and green parts of the spring onion into thin rings. Clean and slice the mushrooms. Chop the garlic cloves. Strip the thyme leaves from the sprigs. Chop the parsley and finely chop the chives. Slice the Camembert. Heat 1.5 tablespoons of olive oil in a non-stick pan. Fry the sweet potatoes until crispy, then remove. Add the remaining oil to the pan and add the bell pepper, white spring onion, and mushrooms, stirring to combine. Add the garlic and green spring onion parts and continue to fry briefly. Then fold in the sweet potatoes. Season with salt, pepper, and nutmeg. Add the freshly squeezed lemon juice, thyme, and parsley, and mix. Spread the cheese on top and let it melt, covered. Serve sprinkled with chives.