Thursday, October 11, 2012

Healthy & Sweet, Looks Too Good To Eat

4 sweet potatoes, peeled & roughly chopped 
2 tsp olive oil
1 garlic clove, peeled & crushed
2 celery stalks, trimmed & finely sliced 
1 white onion, peeled & finely sliced
small butternut squash, peeled, chopped 1/4” pieces
450 ml vegetable stock 
410g can kidney beans, drained & rinsed


410g can black-eye peas, drained & rinsed
2 red peppers, deseeded & sliced 
2 zucchini, trimmed & sliced 
4 tomatoes, sliced in half
1 dessertspoonful arrowroot powder 
2 tbsp chopped fresh parsley

Preheat the oven to about 375 ºF
Steam/boil the sweet potatoes for 10-15 minutes until tender.
 In a medium-sized saucepan add 2 tablespoons of water to the 
oil, garlic, celery & onion & cook for 3 minutes. Add your squash 
& cook for 2 more minutes, stirring frequently. Add the veggie 
stock & bring to a boil. Cover, lower the heat & simmer for 10 
minutes.  Then you can add the beans, peas, peppers, 
zucchini & tomatoes & simmer for a further 5 minutes.
Mix the arrowroot with a little water & add along with the parsley. 
Drain the sweet potato & mash.
Put the veg mixture into a pie/lasagna dish & add the sweet 
potato mash on top. Bake for 12-15 minutes until the sweet 
potato begins to brown.



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