Filter
Reset
Sort ByRelevance
Lepowers
Puree of sweet potatoes with roasted swede and salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potato cubes for about 15 minutes in plenty of water with salt. Drain and drain well. In the meantime, preheat the oven to 220ºC.
-
Cut the turnip in slices of about 2 cm thick and then cut into small blocks. Hash the swede and scallions with the cajun spices, half the sage and 1 tablespoon oil and put them on a baking sheet. Roast the vegetables in the oven in about 20 minutes until golden brown. In between, switch over once.
-
In the meantime, heat the butter with the rest of the sage and let it fizz, but do not turn brown. Keep separate.
-
Sprinkle the salmon around with salt and pepper. Heat the rest of the oil and fry the salmon for about 5 minutes per side.
-
Meanwhile, crush the sweet potatoes into a coarse mash and stir in the cream and the sage butter.
-
Serve the puree on warm plates with the salmon and roasted turnip. Sprinkle with the almond shavings.
-
35 minMain dishcashew nut, Macaroni, olive oil, Red onion, garlic, Chestnut mushroom, thyme, rosemary, almond milk, lemon, arugula,vegan mac and 'cheese' with mushrooms
-
25 minMain dishwhite asparagus, Greek yoghurt, gorgonzola, frozen garden peas, chives, leaf parsley,asparagus agout with peas
-
25 minMain dishceleriac, chilled potato seed potato, cut kale, Organic Gelderse smoked sausage, mild olive oil, semi-skimmed milk, mix for kale in pouch,kale-celeriac stalk with smoked sausage croutons
-
15 minMain dishpenne, Broccoli, salmon fillet on the skin, butter, forest outing, whipped cream, Parmesan cheese,creamy penne with salmon and broccoli
Nutrition
610Calories
Sodium0% DV0g
Fat52% DV34g
Protein70% DV35g
Carbs13% DV38g
Fiber0% DV0g
Loved it