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Brazilian sweet potato nut gratin

Details


  • Soaking time: 8-12 hours
  • Preparation time: 20 minutes
  • Baking time: 30 minutes
  • vegan
Norbert Walter
Restaurant Radieschen
Brazilian sweet potato nut gratin
Brazilian sweet potato nut gratin

Method


Prepare beans according to package instructions. Briefly fry the onion cubes in olive oil over medium heat. Add the boiled beans, the diced capsicum, spices and fry gently. Add water and simmer for about 10 minutes.

For the sauce, sauté the onion in olive oil briefly and add spices. Stir in the mash and heat over low heat. Add orange juice, mix well and simmer briefly. Fry the sweet potato slices carefully in a pan.

After that put the sweet potato slices in a circle in a casserole dish. Spread the black beans on top and cover with half of the orange and nut sauce. Lay out a new layer of faned sweet potato slices and cover with the other half of the orange and nut sauce. Bake the gratin at 160 °C for about 30 minutes.

Ingredients


for 4 peopleIngredients for the orange and nut sauce:

Rapunzel Products


150100 Mixed nut butter 4 nuts
700730 Black beans
1000695 Olive oil extra virgin
1200695 Vegetable bouillon without yeast
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de