Sweet potato & carrot mash
|
Ingredients
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.
|
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.