Monday, 30 May 2011

Sweet potato & carrot mash

Sweet potato, carrot, honey, ginger, marscapone

Serving suggestion
Pork medallion, cherry tomatoes, mozarella, basil, basil oil, lemon juice, salt, parmigiano, cream, pine nuts, garlic, courgette.
1) Peel and dice 2 carrots, ginger root and 2 sweet potatoes. I used about a teaspoon of the ginger root because I wanted it to enhance the flavour of the sweet potato, not overpower it.
Add to a pan of hot, salted water and cook until the carrot and sweet potato pieces are soft.
Mash or blend in a food processor with a teaspoon of honey and a tablespoon of marscapone.

2) Sautee the pork medallions in a pan.

3) To make the pesto - finely slice a good handful of fresh basil leaves and add to a mortar bowl. Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts.
Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

Quarter some thick slices of courgette and stir them, along with a tablespoon of pesto in a hot pan. Finish the rest of the pesto with a tablespoon of cream.

4) Pour this cream onto some roughly chopped mozarella, halved cherry tomatoes and the pork medallions. Serve with the sweet potato and carrot mash.

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