Braised Butternut with Sweet Potato Bake

Health conscious

Serves: 4

Preparation time: 20 Minutes

Cooking time: 40 Minutes

Ingredients:

• 1 x 300g baby Leeks punnet, thinly sliced
• 3 T Olive oil
• 1 Garlic clove, crushed
• 500g ready-to-use Butternut chunks
• 3 Carrots, peeled and thinly sliced
• 1 cup Vegetable stock
• Thyme a few sprigs
• Sea salt and freshly ground black pepper, to taste
• Grated Parmesan, for serving

Ingredients (For the sweet potato bake):

• 500g Sweet potato, scrubbed or peeled and thinly sliced
• Butter, for greasing
• 1 cup Vegetable stock
• 3 Free-range eggs
• 1/2 cup Cream
• 1 Garlic
• Sea salt and freshly ground black pepper, to taste

Method:

1. Soften the leeks in the oil until tender, then stir in the garlic.
2. Add the butternut and stir.
3. Add the carrots and the stock, then the thyme and a little seasoning.
4. Cover and simmer for 20 minutes, or until tender.
   
   To make the sweet potato bake:
5. Simmer the sweet potato in salted water for 10-15 minutes until tender.
6. Drain, then turn into a greased baking dish.
7. Whisk the stock, eggs, cream, garlic and seasoning.
8. Pour over the potatoes and bake at 190°C for 20 minutes, or until set.
9. Serve with the butternut and Parmesan.

Credit:

Phillippa Cheifitz

https://taste.co.za/recipes/