Sweet potato and butternut ragoût


Ingredients 14
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 2
    onions, thinly sliced
  • 15
    ml
    mustard seeds
  • 5
    ml
    ground turmeric
  • 5
    ml
    ground coriander
  • 1
    kg
    sweet potatoes, cut into chunks
  • 4
    celery sticks, diced
  • 225
    g
    carrots, diced
  • 400
    g
    butternut, cubed
  • 425
    g
    minestrone soup
  • 250
    ml
    water
  • 100
    g
    spinach, torn
  • chopped walnuts
  • Parmesan cheese to garnish
 

Method

 
Heat the oil in a pan and fry the onions until lightly browned. Stir in the mustard seeds, turmeric and coriander and fry for 1 minute. Add the sweet potatoes, celery, carrots and butternut, and stir. Cover and cook over gentle heat for 5 minutes. Mix soup and water and bring to the boil. Transfer the vegetables to an ovenproof dish. Add the spinach and soup mixture and stir to combine. Cover and bake in oven preheated to 180 ºC for 30 minutes or until the vegetables are tender. Garnish with nuts and Parmesan cheese. Serves 4-6.
 

 

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