Indulge in this rich blend of creamy sweet potato mash, blanched Broccoli Burgundy, and a kale-carrot medley, elevated with Brie cheese and a zesty lemon twist. Perfect for Nairobi's cozy nights.
Serves 2 pax
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We put these recipes together based on the seasonal fresh produce available on our ForestFoods farms! Order your nutrient dense, certified organic produce weekly from ForestFoods by signing up to our weekly Veg Box delivery service! Click on the button below to sign up!
Ingredients:
- 1 large ForestFoods sweet potato
- 1/2 bunch ForestFoods Broccoli Burgundy
- 250g ForestFoods purple kale
- 1/4 piece of Brown's Cheese Brie cheese
- 100 ml Brown's Cheese whole milk
- 4 cloves of garlic
- 1 red onion
- 2 ForestFoods spring onions
- 3 to 4 ForestFoods baby carrots
- 1 ForestFoods seedless lemonÂ
- 1 tablespoon Kentaste coconut oil
- Salt and pepper to taste
Method:
1. Prepare Sweet Potatoes:
   - Chop the sweet potatoes into 1-2 cm thick round coins. You can choose to peel them or leave the peel on for additional nutrients. Make sure to clean the skin properly if you keep it on.
   - Boil the sweet potato rounds in a pot for about 15-20 minutes.
   - Remove the sweet potatoes from the pot and let them cool for 10 minutes while you continue with the recipe.
2. Make Sweet Potato Mash:
   - In a NutriBullet or food processor, blend the boiled sweet potatoes with salt and pepper (optional), Brie cheese, milk, and butter until smooth and creamy. Make sure to keep this warm while you continue with the rest of the recipe.Â
3. Prepare Broccoli and Other Vegetables:
   - Blanche the Broccoli Burgundy by boiling the pieces whole in water for 2-3 minutes. Remove from heat and set aside.
   - Chop the garlic, onions, and purple kale. Grate the ForestFoods baby carrots and set aside.
4. Stir-Fry Vegetables:
   - Heat a large frying pan or wok on high heat.
   - Add coconut oil and let it melt, then add the onions and brown slightly for 1-2 minutes.
   - Stir in garlic and onion for another minute.
   - Add the blanched broccoli, purple kale, and carrots. Stir well.
   - squeeze one seedless lemon, mix for another minute.
5. Serve:
   - Serve the sweet potato mash on a plate and top with the stir-fried veggies.
   - Enjoy this delightful and nutrient-rich dish, perfect for cozy Nairobi nights!
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