Topsi's green bean and sweet potato bobotie

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 14
Servings 6
Time 20

Ingredients

  • 1
    kg
    sweet potatoes, peeled and washed
  • 45
    ml
    oil
  • 1
    large onion, cut into thin rings
  • 2
    cloves garlic, crushed
  • 2
    cm
    piece of fresh root ginger
  • 1
    bay leaf
  • 5
    ml
    turmeric
  • 5
    ml
    curry powder
  • 15
    ml
    white wine vinegar
  • 350
    g
    fresh green beans, tailed and halved
  • 150
    g
    fruit chutney
  • 250
    g
    mussels or dried apricots, chopped
  • 250
    ml
    milk
  • 2
    eggs, beaten
 

Method

40
 
1. Cook sweet potatoes in boiling water until soft, but not mushy.
2. Meanwhile, heat 1T oil in a frying pan and add onion, garlic, ginger, bay leaf, tumeric and curry powder.
3. When onion is soft, remove pan from heat and add the vinegar.
4. Blanch green beans in boiling water. When bright and still crisp, remove and immediately put into cold water. Leave to cool, then drain the beans and add to the onion and spice mixture.
5. When the sweet potatoes are ready, cut into 3cm blocks and add to existing mixture.
6. Return pan to the heat and gently stir in fruit chutney and mussels or dried apricots. Heat through.
7. Allow to cool down and refrigerate until needed. Serve as a vegetarian dish with rice and extra chutney, or as bobotie.
8. For bobotie: Mix together milk and eggs.
9. Place veggie mixture in individual oven dishes. Pour egg mixture on top and bake until mixture has set.
not mushy.
 

Read more on: bake
 

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