Sweet potato syrup with roasted portobello

Name: sweet potato syrup with roasted portobello
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 portobello mushrooms; 2 tablespoons extra virgin olive oil with garlic flavor and chilli; 2 roasted peppers pot `465 g; 100 g Roquefort or Danish Blue; bag garlic chives `20 g; 300 g sweet potatoes; coarse sea salt; (freshly ground) black pepper; 3 tablespoons olive oil; 1 bag lamb's lettuce 75 g

A tasty recipe. The vegetarian main course contains the following ingredients: portobello mushrooms, extra virgin olive oil with garlic flavor and chilli, roasted peppers (pot `465 g), Roquefort or Danish Blue, garlic chives (` 20 g), sweet potatoes, coarse sea salt, (freshly ground) black pepper, olive oil and lamb's lettuce (75 g).

Ingredients

2 portobello mushrooms
2 tablespoons extra virgin olive oil with garlic flavor and chilli
2 roasted peppers pot `465 g
100 g Roquefort or Danish Blue
Bag garlic chives `20 g

300 g sweet potatoes
Coarse sea salt
(freshly ground) black pepper
3 tablespoons olive oil
1 bag lamb's lettuce 75 g

Kitchen Stuff

paper towel

Directions

Wipe Portobello's with paper towels, cover with chilioli and leave at least 10 minutes.
Cut peppers into strips.
Roquefort crumble.
Cut chives finely.
Grill pan until hot.
Peel the potatoes and grate them (in a food processor).
Salt and pepper above it.
Create half of chives.
Mixture into 6 portions.
Fry portobello in roughly 8 minutes in a grill pan and brown until al dente.
Meanwhile, heat olive oil in large frying pan and grind in shredded potatoes.
Impressing mounds and browning in 2 to 3 minutes, with spatula turning gently and other side brown cans.
Spread the lamb's lettuce on two plates.
Place röstikoekjes in the middle roof tiles.
Place roasted portobello on roasted cookies and garnish with pepper strips.
Sprinkle Roquefort and the rest of chives..