🍽️ Creamy Sweet Potato-Carrot Puree with Roasted Cashew Butter and Zucchini-Tomatoes

Name: Creamy Sweet Potato-Carrot Puree with Roasted Cashew Butter and Zucchini-Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: Sweet potatoes 4 pcs.; Carrots 6 pcs.; Salt pinch; Vine tomatoes 4 pcs.; Zucchini 3 pcs.; Organic limes 1 pcs.; Cashew nuts 8 tbsp.; Butter 4 tbsp.; Oil 5 tbsp.; Honey 1 tbsp.; Parsley, fresh 15 g; Sugar 1 tsp.; Pepper, black ground pinch

330 kcal · 30 min · 4 servings

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Ingredients

Sweet potatoes 4 pcs.
Carrots 6 pcs.
Salt pinch
Vine tomatoes 4 pcs.
Zucchini 3 pcs.
Organic limes 1 pcs.
Cashew nuts 8 tbsp.
Butter 4 tbsp.
Oil 5 tbsp.
Honey 1 tbsp.
Parsley, fresh 15 g
Sugar 1 tsp.
Pepper, black ground pinch

Instructions

1. Thoroughly wash the sweet potatoes and carrots under running water.
2. Peel the root vegetables and cut them into cubes of about 2 cm.
3. Place the cubes in a pot and cover them with lightly salted water.
4. Bring the water to a boil.
5. Reduce the heat and let the vegetables simmer for approx. 25 minutes.
6. Wash the tomatoes and remove the hard stem at the top.
7. Cut the tomatoes into eighths.
8. Rinse the zucchini and cut off the ends.
9. Halve the zucchini lengthwise and slice it into approx. 1 cm thick slices.
10. Halve a lime and squeeze out the juice.
11. Roughly chop the cashew nuts.
12. Heat butter and 3 tablespoons of oil in a pan over medium heat.
13. Wait until the butter foams.
14. Add the chopped cashew nuts and honey to the pan.
15. Roast the mixture until golden brown, stirring constantly, for approx. 2 minutes.
16. Deglaze the pan with 2 teaspoons of lime juice.
17. Transfer the cashew butter to a bowl and set it aside.
18. Wipe the pan clean.
19. Wash the parsley and dry it thoroughly.
20. Roughly chop the parsley.
21. Heat 2 tablespoons of oil in the pan over high heat.
22. Fry the tomatoes and zucchini with sugar for approx. 3 minutes, turning them around.
23. Season the vegetables with salt and pepper.
24. Reduce the heat to low to medium.
25. Cook the vegetables covered for approx. 6 minutes.
26. Carefully drain the sweet potatoes and carrots.
27. Let them steam in the pot for approx. 1 minute.
28. Puree the vegetables until creamy using a hand blender.
29. Season the puree to taste with salt and pepper.
30. Serve the puree and the zucchini-tomato vegetables on plates.
31. Drizzle the dish with the cashew butter.
32. Garnish with the chopped parsley.
33. Serve the dish immediately.

Nutrition per serving

kcal: 330
Protein: 7 g · Fett/Fat: 16 g · Carbs: 43 g