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🍽️ Asparagus Ratatouille with Sweet Potato Mash

361 kcal · 30 min · 4 servings

Ingredients

• 600 g sweet potatoes (2–3 sweet potatoes)
• salt
• 500 g green asparagus
• 200 g cherry tomatoes
• 2 yellow bell peppers
• 2 sprigs parsley
• 2 sprigs basil
• 200 g snow peas
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp tomato paste (15 g each)
• 150 ml vegetable broth
• pepper
• 150 ml hot milk (3.5% fat)
• 2 tbsp balsamic vinegar

Instructions

1. 1. Peel the sweet potatoes.
2. 2. Rinse the peeled potatoes under running water.
3. 3. Cut the sweet potatoes into rough chunks.
4. 4. Boil the potato pieces in salted water for about 15 minutes.
5. 5. Wash the asparagus, cherry tomatoes, peppers, herbs, and snow peas.
6. 6. Peel the lower part of the asparagus.
7. 7. Cut off the woody ends of the asparagus.
8. 8. Cut the asparagus stalks into 4 to 5 centimeter long pieces.
9. 9. Halve the cherry tomatoes.
10. 10. Halve the peppers.
11. 11. Remove the core from the pepper.
12. 12. Chop the cored pepper finely.
13. 13. Wash the herbs.
14. 14. Pick the leaves off the herb stems.
15. 15. Cut the herb leaves into thin strips.
16. 16. Set a few herb strips aside for garnish.
17. 17. Halve the snow peas.
18. 18. Peel the onion.
19. 19. Dice the onion finely.
20. 20. Heat oil in a pan.
21. 21. Sauté the onion, asparagus, and peppers for 5 minutes over medium heat.
22. 22. Stir the tomato paste into the pan.
23. 23. Sauté the tomato paste for 2 minutes.
24. 24. Pour the broth into the pan.
25. 25. Mix the snow peas into the mixture.
26. 26. Mix the cherry tomatoes into the mixture.
27. 27. Mix the herbs into the mixture.
28. 28. Finish cooking the ratatouille in 3 to 4 minutes.
29. 29. Season the ratatouille with salt.
30. 30. Season the ratatouille with pepper.
31. 31. Drain the sweet potatoes.
32. 32. Mash the sweet potatoes with the remaining oil and milk into a mash.
33. 33. Season the sweet potato mash with salt.
34. 34. Season the sweet potato mash with pepper.
35. 35. Plate the vegetables.
36. 36. Drizzle the vegetables with vinegar.
37. 37. Garnish the dish with the remaining herbs.

Nutrition per serving

• kcal: 361
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 54 g