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Recipe of: © Monsieur Cuisine

Sweet potato bake

MC connect
4 portions
Medium
Ready in: 1:17 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 21.09.2020

FOR 1 OVENPROOF DISH (30 X 20 CM)

  • 1 onion (60 g)
  • 1 celeriac bulb (600 g)
  • 100 g ready-to-cook chestnuts (vacuum-packed)
  • 2 sprigs of thyme
  • 30 ml rapeseed oil
  • 2 tsp salt
  • 1 tsp pepper
  • 3 sweet potatoes (600 g)
  • 1 small swede (500 g)
  • 100 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 200 g feta cheese (21% fat)

PLUS:

  • fat for the dish
  • ½ bunch of parsley

Nutrients

Per portion:

  • calorific value
    1989 kj / 475 kcal
  • protein: 147 g
  • carbohydrates: 57 g
  • fat: 20 g
Instruction
Preparation time
30 min.
Ready in
1:17 h
  1. Peel and quarter the onions and, with the measuring beaker in place, chop with the turbo button/2 seconds.
  2. Peel and wash the celeriac and cut into 2-cm dice. Put 450 g of celeriac cubes into the blender jug with the chestnuts and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
  3. Wash the thyme, shake dry, remove the leaves from the stalks and put the leaves into the blender jug with the rapeseed oil. Then, the measuring beaker not inserted, stew with the roast button. Season with ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 3.
  4. Spoon the vegetables into a greased ovenproof dish and smooth out. Rinse out the blender jug.
  5. Peel and wash the sweet potatoes and the swede and cut into 2-cm dice. Pour 1 litre of cold water into the blender jug and add 1 teaspoon of salt. Put 450 g sweet potato pieces and 250 g swede pieces into the cooking pot and hang it in the blender jug. With the measuring beaker in place, cook the vegetables with the steamer button/15 minutes until soft.
  6. Pre-heat the oven to 180 °C.
  7. Remove the cooking pot and empty the blender jug. Put the sweet potatoes and swede in the blender jug. Add the room-temperature milk, ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, blend for 10 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug and repeat the previous step.
  8. Crumble the feta and arrange on top of the celery and chestnut mixture in the dish. Spread the sweet potato purée on top and smooth it flat. Bake in the oven for 25 minutes. Clean the blender jug thoroughly and rinse with cold water.
  9. Wash the parsley, shake dry and remove the leaves from the stalks. Put the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.
  10. Serve the dish sprinkled with the chopped parsley.

Finished!

Bon appétit with Monsieur Cuisine

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