Sweet potatoes with leeks, dried apricots and walnuts in thyme-chili-Gorgonzola sauce

Ingredients for 4 servings:

• 800 g sweet potatoes
• 2 leeks
• 100 g dried apricots, unsulphured
• 2 m.-sized onion(s)
• 60 g walnuts
• 250 ml vegetable stock
• 250 ml cooking cream, 15% fat
• 125 ml dry white wine
• 125 g Gorgonzola dolce, creamier
• 1 tsp, heaped thyme, dried
• ½ tsp chili flakes
• 30 g clarified butter
• ½ lemon(s), juice
• n. B. Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Place the dried apricots in a sieve and hang them in a pot containing a little simmering water. Cover and let them swell for about 5 minutes, then cut them into coarse strips. Peel and dice the sweet potatoes. Wash the leeks thoroughly and slice them into rings. Peel and finely dice the onions. Remove the rind from the Gorgonzola and dice them. Heat the clarified butter in a deep pan and fry the sweet potatoes over high heat for about 4 minutes. Add the leeks and onions with a little salt and sauté for another 4 minutes, stirring occasionally, until the leeks collapse. Deglaze with white wine, sprinkle with chili flakes and thyme. Let the wine reduce for about 1-2 minutes. Top up with vegetable stock and immediately add the cream and diced Gorgonzola. Melt the cheese while stirring, then add the apricot strips. Bring everything to a boil and simmer uncovered for another 4-5 minutes, until the sweet potatoes are tender and the sauce is creamy. Season with lemon juice and salt, if desired. Garnish with roughly crushed walnuts when serving. The walnuts add a crunchy texture to the dish.