Sweet potate in a fabulous stew, seasoned with coriander and ginger syrup is a perfect meal for this month. In Milan I bought three bunches of coriander, so you can be sure to find lots of this wonderful herb in the recipes of this week ;-). For those who are not so crazy about this herb, use parsley or even basil instead. Chop 4 garlic cloves, 1 red onion, 1 spicy pepper, 1 carrot, 400 grams of sweet potatoe and 200 grams of normal potatoe and fry in a drizzle of olive oil. Add 1 tea spoon of salt and water until covered. Close the pot and boil until the potatoes are soft. Drain the potatoes and keep the cooking liquid. Add pepper and salt. Make a rough but smooth (add some of the cooking liquid) puree. In another pan, fry 400 grams of mushrooms, 200 grams of halloumi cubes and 1 teaspoon of fennel seeds. Add 1 table spoon of ginger syrup and 50 ml of the cooking liquid. What a smell!!
Serve the puree with the mushrooms and halloumi mixture and add chopped fresh coriander.
Tasty, vegetarian, healthy, colorful, easy = docV 😉