A rather
delicious mix of sweet potato and veggies. Really worth a try if you haven’t already.
3-4 persons
Sweet
potatoes: 3-5 (mid-size) rough cubes
Bell pepper:
1 cubed or sliced (I prefer red, but green and yellow also work)
Onion: 1
chopped
Leek: 4
inches, chopped
Garlic: 2
cloves, minced
Arugula: 2
handfulls (75 gr)
Cherry
tomatoes: 8-12 cut in half.
Feta cheese:
handful (75 gr)
Butter:
chunk (50-70 gr)
Olive oil:
2-4 tablesp
Honey: 1
tablesp (optional)
Broth cube:
1
Parsley: 1
teasp
Chives: 2
teasp
Oregano: ½ teasp
Rosemary: 1 pinch
Thyme: 1 pinch
Paprika: 1 knife point
Thyme: 1 pinch
Paprika: 1 knife point
Pepper: ¼ teasp,
to taste
Salt: 1-2
teasp
Boil the
peeled and cut, sweet potatoes with the broth cube until they’re nice and soft. (Aprox. 20 mins) While they’re boiling use a skillet to bake
your onion, leek, garlic and pepper in the olive oil. Add the herbs and honey
(if you chose to use it), ½ the salt and pepper until the bell pepper and onion
turn nice and glassy. Turn of the heat. Drain water from the potatoes once they
are soft. Leave off the fire. Make a chunky mash of them and add the butter and
salt and pepper. Add the veggie mix and the small cubes of feta and stir it
together. At the last possible moment (right before serving) add the raw
arugula leaves and cherry tomatoes and stir until it’s all evenly mixed.
Serve with
garlic bread, or Turkish bread fresh from the oven and a fruity white wine or
lemon water. Very yummy.
