Sweet potato-avocado puree in bell pepper vegetable flower

Ingredients for 1 servings:

• 1 large sweet potato(s)
• salt water
• 1 bell pepper(s), color of your choice
• 1 bag of lettuce (e.g. frisée)
• ½ avocado(s) or other vegetables or
• 1 can of tuna
• some buttermilk or milk or vegetable juice
• some salt and pepper
• some nutmeg
• n. B. vegetable broth, possibly
• possibly cheese for topping

Instructions

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

vegetarian version, but also tastes good with carrots or tuna

Peel the sweet potato and cut into small pieces. Place it in a pot of salted water and bring to a boil. Simmer for about 10 minutes, or until the pieces are tender. In the meantime, cut the top off the bell pepper and scoop out the pod. Bring the bell pepper to a boil in another pot with vegetable stock. You can also substitute salt for the vegetable stock, but it adds more flavor. Cook the bell peppers until tender. Drain the water from the sweet potato and add half an avocado to the pieces. It tastes especially good when the avocado is already very ripe! Now puree the sweet potato and avocado with a hand mixer or potato masher until creamy. Add buttermilk, milk, or vegetable juice to taste, until the consistency resembles a cream. Finally, season with nutmeg, salt, and pepper. The bell pepper should now be cooked through. It can be beautifully arranged on a plate for a festive occasion. To do this, remove the peppers from the water bath and fill them with the sweet potato and avocado puree through the hole at the top. Wash the frisée and arrange it around the peppers in a flower-like manner. The remaining puree can now be dotted onto the individual frisée leaves. If you don’t like avocado, you can replace it with carrots, kohlrabi or other vegetables, or even tuna. To do this, mix a can of tuna and the sweet potato. This recipe can also be prepared as a baked variation. To do this, place the peppers filled with the puree in a baking dish with vegetable stock and cover with a layer of cheese (ideally Parmesan or mozzarella). Caution: Only cook the peppers until very lightly cooked or fill them raw, otherwise they will fall apart in the oven. The peppers are ready when the cheese turns golden.