John Myers
Sweet Potato and Cauliflower Stew
The perfect sweet potato and cauliflower stew recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 150 g Carrots small
- 500 g Cauliflower fresh
- 1 size Orange sweet potatoes
- 1 tbsp Rapeseed oil
- 2 tsp Ground turmeric spice
- 1 Bay leaf
- 1,5 liter Vegetable broth
- 200 g Cabanossi
- Salt and pepper
- 150 g Yogurt
- Peel the onion and cut into large cubes. Wash the small carrots, pat dry and cut into oblique pieces. Clean the cauliflower, remove the stalk. Cut the young leaves and set aside. Cut the cauliflower into bite-sized florets. Peel the sweet potatoes, cut into approx. Cut 2cm thick slices and cut the slices into large pieces. Cut the cabanossi into oblique slices.
- Sauté the onions and carrots in a saucepan with the oil, sprinkle with the turmeric, sauté while stirring. Add the cauliflower, sweet potatoes, bay leaf and broth, bring to the boil, then simmer covered for 15-20 minutes. Put the slices and the cauliflower leaves in the stew, season well with salt and pepper.
- Spread the sweet potato and cauliflower stew on plates and serve with yogurt.
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