Sweet potato gratin with pesto

Details

20 min

1 h

Christopher Hinze

Ingredients

5 tbs. Rapunzel brown almond butter
250 ml créme fraîche
250 ml whipped cream
½ lemon, juice
or fine zest
2 large sweet potatos, peeled, quartered, in slices
1 hot pepper, cleaned, quartered, cut in small strips
2 carrots, peeled, halved, in slices
2 kohlrabi, peeled, quartered, in slices
1 bunch of parsley flat leaf, finely cut
1 tsp. Rapunzel sea salt
1 tsp. coloured pepper
1 tbs. Rapunzel olive oil extra virgin
1 glass of Rapunzel pesto verde, vegan
100 g parmesan, grated

Details

20 min

1 h

Christopher Hinze

Method

Carefully mix the almond butter with créme fraîche, cream and lemon juice and zest.

Season the cut vegetables and sweet potatoes with salt and coloured pepper. Add the almond butter mixture and mix everything well. Place in a greased casserole dish, evenly sprinkle the cheese over it and place in the oven, preheated to 160 °C.

When the gratin has a golden-brown colour, reduce the temperature to 100°C and leave to simmer for a few more minutes.

Serve with pesto verde as a gratin topping.

Ingredients

5 tbs. Rapunzel brown almond butter
250 ml créme fraîche
250 ml whipped cream
½ lemon, juice
or fine zest
2 large sweet potatos, peeled, quartered, in slices
1 hot pepper, cleaned, quartered, cut in small strips
2 carrots, peeled, halved, in slices
2 kohlrabi, peeled, quartered, in slices
1 bunch of parsley flat leaf, finely cut
1 tsp. Rapunzel sea salt
1 tsp. coloured pepper
1 tbs. Rapunzel olive oil extra virgin
1 glass of Rapunzel pesto verde, vegan
100 g parmesan, grated

Details

20 min

1 h

Christopher Hinze

Rapunzel Products

Almond butter

Olive oil mild extra virgin

Pesto verde, vegan

Atlantic sea salt fine