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 Idée recette de la Cave Beetschen entrée gastronomique végétarien purée de patate douce au gingembre

Sweet potato puree with ginger

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people

800g sweet potato

50g butter

200ml 35% cream

20g grated ginger

1/3 chicken stock cube

Salt, pepper

 

 

Method

Peel and cook the sweet potato in a pan of lightly salted cold water.

Prick the potato with a knife tip, they must be cooked without losing their shape.

Sweat the ginger in a little olive oil without browning.

Add the cream, butter, chicken stock and sweet potatoes.

Cook 3 to 4 minutes over medium heat, stirring constantly.

Mix the puree with a hand blender and season.

 

Bon Appétit!