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Sweet potato and coriander puree

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Ingredients for 4 servings:

  • 250 g sweet potatoes, peeled and cut into pieces
  • 150 g potatoes, peeled and cut into pieces
  • 1 tbsp oil
  • 1 shallot(s), chopped
  • 2 cloves garlic, finely chopped
  • 1 piece(s) ginger root, hazelnut-sized, finely chopped
  • 1 chili pepper(s), red, pitted and finely chopped
  • 6 cl white wine
  • 6 cl cream
  • 70 g coriander leaves, fresh, chopped
  • 20 g butter
  • salt and pepper

Instructions

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

As a side dish to steaks

Cook the sweet potatoes and potatoes for about 20 minutes. Drain the water and mash the potatoes until smooth. Sauté the shallots and garlic in the oil over low heat until translucent. Add the chili, white wine, and cream and reduce by one-third. Strain through a sieve, bring to a boil, and stir in the mashed potatoes. Then stir in the butter and coriander and season with salt and pepper.

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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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