Colourful dinner

If you want colour on your plate, this recipe is perfect: roasted sweet potatoe stuffed with mushrooms, topped with spinach pesto and accompanied by parsnip chips.

Ingredients (4 people):

  • 4 sweet potatoes
  • pesto:
    • 100 g. goat cheese (hard)
    • 100 g. fresh spinach
    • 4 spoons pine nuts
    • 4 spoons olive oil
    • pepper & salt
  • 1/2 kg mushrooms
  • 4 parsnips
  • (optional) herbs: paprika, turmeric, coriander seeds

Preparing time: 1 hr

IMG_20151215_195935[1]

How to prepare:

  • Wash the sweet potatoes (don’t peel them) and make small cuts in them with a knife.
  • Sprinkle with olive oil and put them for 45 minutes in a 180°C oven.
  • Peel the parsnips and use the peeler to make small pieces of parsnip.
  • Put these pieces in the oven, sprinkled with olive oil and with the (optional) herbs for half an hour.
  • Put all the pesto ingredients together and mix them until you become a smooth texture (you can add some water if necessary). Don’t forget to roast the pine nuts first.
  • Cut the mushrooms in parts and bake them in olive oil until they are ready to eat.
  • Cut the potatoes open and stuff them with the mushrooms, cover the mushrooms with the pesto and put the parsnip chips next to the happy potatoe.
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