John Myers
Ingredients for 4 servings:
- 1 thick sweet potato(s) (sweet potato)
- 150 g mushrooms, brown
- 1 m.-large onion(s), sweet
- 1 Pepper
- 4 tbsp oil (wild garlic flower oil) or garlic oil
- 4 tbsp elderflower syrup, sugar syrup or sugar water
- 1 handful of fresh parsley
- 3 tsp sea salt, coarse
- 1 tsp black pepper, ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegan
Cut the peeled sweet potato and onion into roughly 1 cm cubes and place them in a bowl along with the cleaned and sliced mushrooms. Mix everything well and add the wild garlic oil. Alternatively, you can also use garlic oil. Mix in the chopped parsley, finely sliced chili peppers, salt, and pepper. Add everything to a pan or wok and fry over medium heat. After about 10 minutes, turning several times, cover the pan and continue simmering. When the sweet potato pieces are soft, remove the lid and glaze with the syrup. Ratatouille goes very well with grilled meat.
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