Sweet potato and butternut ragoût

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

30.00 ml oil
2.00 onions — thinly sliced
15.00 ml mustard — seeds
5.00 ml turmeric — ground
5.00 ml coriander — ground
1.00 kg sweet potatoes — peeled and chopped
4.00 celery stalks — diced
225.00 g carrots — diced
400.00 g butternut — cubed
425.00 g soup — minestrone
250.00 ml water
100.00 g spinach — torn
walnuts — chopped
parmesan cheese — to garnish
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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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