User Manual

Side dishes and vegetables, vegetarian dishes and bakes 49
Peppery stew with sweet potatoes and peppers [Index: ] [Index: ]
MCRC00902256_BO_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-010_F39MCRC00918056_SE_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-012MCRC00903309_NF_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-011_RZ1VegetablesVegetarian recipesPreparation methodsStewingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium glass roaster with lid
STEW:
1 kg sweet potatoes
2 red peppers
1 clove garlic
3 shallots
40 g butter
Sea salt
Chilli salt
Pepper, freshly ground
2 bay leaves
500 ml vegetable stock
4 tbsp parsley, chopped
1 tsp pickled green peppercorns
Per serving
404 kcal, 65 g carbs, 12 g fat, 7 g protein, 5,4 BU
PREPARATION
1. Wash and peel the sweet potatoes and cut into cubes approx. 2 cm in size. Wash, de-seed and
dice the peppers. Peel the garlic clove and the shallots. Cut the shallots into small cubes, leave the
garlic clove in one piece.
2. Add half the butter to the roaster. Briefly sweat the garlic and shallots in it. Add the sweet
potatoes and diced pepper, briefly sweat them too and then season with sea salt, chilli salt and
pepper. Add the bay leaves and cook everything as indicated in a roaster with lid.
3. After approx. 20 minutes, top up with the vegetable stock. Add the rest of the butter, cover with
the lid and cook the stew until done.
4. Before serving, remove the garlic clove and the bay leaves. Add the parsley and green pepper and
season again well.
Setting procedure:
Convection
190 °C
Cooking time: 50-55 minutes