Main courses

Sweet potato gratin with pesto

Name: Sweet potato gratin with pesto
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: For 4 servings
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

Christopher Hinze

80 Min.

For 4 servings

Info

Perptime 20 Min.
Baketime 60 Min.

Ingredients

Portions

5 Almond butter
250 ml créme fraîche
250 ml whipped cream
1 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 Atlantic sea salt fine
1 tsp. coloured pepper
1 Olive oil mild extra virgin
1 Pesto verde, vegan
100 g parmesan, grated

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.