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Ginger-sweet potato cream

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Ingredients for 4 servings:

  • 600 g sweet potatoes
  • 40 g ginger
  • 800 ml vegetable stock
  • 1 bunch of basil
  • 4 tsp pistachios
  • 1 tbsp mustard
  • 200 g cream cheese
  • 400 ml milk
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and dice the sweet potatoes and ginger. Cook both in the vegetable broth for about 10 minutes. Chop the basil and pistachios. Blend the broth with the basil, mustard, cream cheese, and milk until frothy. Season with salt and pepper and serve sprinkled with the pistachios.

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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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