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


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.

Geef een reactie

Vul je gegevens in of klik op een icoon om in te loggen. logo

Je reageert onder je account. Log uit /  Bijwerken )

Google photo

Je reageert onder je Google account. Log uit /  Bijwerken )


Je reageert onder je Twitter account. Log uit /  Bijwerken )

Facebook foto

Je reageert onder je Facebook account. Log uit /  Bijwerken )

Verbinden met %s