January 29, 2020
Smashed sweet potatoes with chard-fennel-veggies
We made this recipe for a GRIM-team-lunch. The combination of the sweet potatoes and the fresh veggies is a great combination. You like it vegan? No problem - just skip the parmesan.
Ingredients for the potatoes
- 4 sweet potatoes
- Parmesan cheese
- Fresh thyme and rosemary
- Olive oil
- Salt & pepper
Ingredients for the veggie-mix
- 1 fennel
- 1 chard
- 1 onion
- 1 garlic clove
- Salt & pepper
- Olive oil
How to do it
- Boil the sweet potatoes for about 30 until they are soft.
- In the meantime: Prepare the veggie-mix. Cut the onion and the garlic into small pieces. Cut the chard and fennel into pieces.
- Mix 4 tbsp of olive oil, the fresh herbs & some salt & pepper. Preheat the oven (grill function).
- When the potatoes are done, cut them in half and mash them with a fork. Pour a tablespoon of herb oil over each potato and rub Parmesan cheese over it (depends on how cheesy you want it).
- Put the potatoes into the preheated oven for about 5 - 10 minutes.
- Use the time while the potatoes are in the oven to fry your veggies. Heat some olive oil in a pan. Steam the onion with the garlic. Add the fennel and chard and fry the vegetables for another 3-5 minutes. Season with salt & pepper.
- Enjoy! :)