Side dishes and vegetables, vegetarian dishes and bakes |39
Peppery stew with sweet potatoes and
peppers
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MCRC00902256_BO_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-010_F39MCRC00918056_SE_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-012MCRC00903309_NF_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-011_RZ1VegetablesVegetarian recipesPreparation methodsStewingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 4 servings
Medium glass roaster with lid
Stew:
1 kg sweet potatoes
2 red peppers
1 clove garlic
3 shallots
40 g butter
Sea salt
Chilli salt
Pepper, freshly ground
2 bay leaves
500 ml vegetable stock
4 tbsp parsley, chopped
1 tsp pickled green peppercorns
Per serving
404 kcal, 65 g carbs, 12 g fat, 7 g protein,
5,4 BU
Preparation
1 | Wash and peel the sweet potatoes and cut into
cubes approx. 2 cm in size. Wash, de-seed and
dice the peppers. Peel the garlic clove and the
shallots. Cut the shallots into small cubes, leave
the garlic clove in one piece.
2 | Add half the butter to the roaster. Briefly sweat
the garlic and shallots in it. Add the sweet
potatoes and diced pepper, briefly sweat them
too and then season with sea salt, chilli salt and
pepper. Add the bay leaves and cook everything
as indicated in a roaster with lid.
3 | After approx. 20 minutes, top up with the
vegetable stock. Add the remaining butter and
cook the stew until done.
4 | Before serving, remove the garlic clove and the
bay leaves. Add the parsley and green
peppercorns and season well to taste again.
Setting procedure:
Roaster with lid on the wire rack, level 2
Top/bottom heating
200 °C
Cooking time:
50-55 minutes
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