My kitchen window overlooks a chestnut, whose leaves have a serious tendency to blush it's time. This is really the fall that installs, with all the color variations. It makes me want to roll in the leaves, of cocoon and prepare dishes to comforting color of the season. In warm tones and orange, Here is a sweet potato pie with vegetables and beet soup (it should have been included in the Pink attitude but its color was more brown than pink).
Based on a recipe by l’Internaute
Serves 6 people
- 4 Cooked beetroot
- 1 onion
- 1 box of canned peeled tomatoes
- 2 bouillon cube
- juice of one lime
- 3 tbsp cream (or sour cream)
- 20g butter
Peel and chop the onion. In a casserole, cook a few minutes the onion in butter.
Prepare the broth by pouring 1.5 liters of boiling water over 2 bouillon cubes. Mix the bouillon cubes that are well dissolved.
Pour the broth obtained in the pot and bring to ébullition.Ajouter beets chopped coarse as well as tomatoes, drained and chopped 4. Season with salt and pepper and cook 15 minutes on low heat.
Mix the vegetables finely, add the lime juice and cream.
Serve hot or cold with rye bread or bacon.
Sweet potato pie with vegetables
Cooking: 30mins (sweet potatoes) / 20mins (vegetables&meat) / 10mn grill
Serves 4 people
- 1kg of sweet potatoes
- 1 small zucchini
- 1/2 onion
- 3 Paris mushrooms
- 1/2 red pepper
- 1 tablespoon olive oil
- 3 tablespoons light cream
- thyme, salt , pepper
- 250g ground beef
- 50gr grated Parmesan cheese
Peel the sweet potatoes and cut into coarse pieces. Boil 2 liters of water and cook the pieces of sweet potatoes for 30 minutes.
Peel and cut the onion into small pieces. Wash zucchini, mushrooms and peppers and cut into small cubes. In a hot pan, cook onion in a tablespoon of olive oil for a few minutes then add the other vegetables. Add a little thyme, salt, pepper. Allow the vegetables back on high heat for 5 minutes, then lower the heat and cook book and more 6/7mn.
In another pan, brown ground beef over high heat for 3 minutes and set aside.
When cooked (must be able to easily crush) Drain sweet potatoes. Using a fork, crush in a bowl with 3 tablespoons light sour cream to form a puree. Add salt, pepper.
In the bottom of a baking dish, forming a first layer with vegetables. Add a layer of ground meat. Then add the layer of mashed sweet potatoes, smoothing the surface with the back of a spoon. Sprinkle with grated Parmesan cheese.
Place the dish under the broiler for 8/10mn to broil parmesan (check that it does not burn).
Serve immediately with green salad.
This dish can be prepared in advance, it is even better reheated the next day.