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Coconut sweet potato puree

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Ingredients for 2 servings:

  • 750 g sweet potatoes, peeled and diced
  • 200 ml coconut milk
  • 1 piece(s) ginger, 2-3cm, peeled, diced
  • 1 clove(s) garlic, peeled
  • 2 stalks lemongrass, in pieces, crushed
  • 1 bunch spring onion(s), in rings
  • 50 g butter
  • some salt
  • some cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a recipe for the steamer

Cook the sweet potatoes in a perforated cooking container for 20 minutes. Meanwhile, bring the coconut milk to a boil with the ginger, lemongrass, and garlic and let it steep for 20 minutes. Pour the spiced milk through a sieve onto the cooked potatoes and mash. Season with salt and cayenne pepper to taste. Melt the butter in a pan and sauté the spring onions for 3 minutes. Serve the puree with the melted butter and spring onions. It goes well with grilled fish or meat, but also with sesame-battered smoked tofu.

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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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