- Recipe (for 6–8 guests)
2 each medium Sweet Potato
2 each medium Red Onions
1 Tbsp Tomato Paste
1 Stock of Celery
2 each Garlic Cloves
250 ml Water (or Vegetable Stock or Mushroom stock)
150 ml filtered liquid from soaked Porcini (optional, from Nut Roast recipe)
2 Tbsp Balsamic Vinegar
1 Pinch Ground Nutmeg
1 Pinch Ground Cumin
1 Pinch Ground Cardamom
1/2 Tsp Turmeric
Cracked Black Pepper.
Boil Sweet Potato. Once cooked, drain and blitz in food prcessor until very smooth.
Melt chopped Onions and Celery (cut in Brunoise) gently in pan with lid on on very low heat, about 5–10 minutes. Add spices and Garlic, and stir gently for 1 minute. Add Tomato Paste and stir for another minute, until the mix becomes slightly brown.
Add the Sweet Potato purée, the hot water/stock, the Porcini liquid, and balsamic vinegar, and let to simmer gently. Use handheld blender to combine all ingredients into a gravy consistency (it should be smooth and velvety, you can use a sieve, if necessary). Season to taste and add Cracked Black Pepper.
Decante in sauce boat and serve immediately.
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.