Sweet potato mash with asparagus

Sweet potato mash with asparagus

Total: 40 min. | Active: 40 min.
gluten-free
Nutritional value / person: 604 kcal
, Fat: 30 g
, Carbohydrate: 52 g
, Protein: 27 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potato mash

800 g sweet potatoes, cut into pieces
salted water, boiling
2 tbsp butter
1 garlic clove, squeezed
a little nutmeg
1 tsp salt
a little pepper

Asparagus

1 tbsp olive oil
500 g white asparagus, peeled, halved lengthwise
1 organic lime, use grated zest
¼ tsp salt

Steaks

1 tbsp olive oil
2 rib-eye steak (each approx. 200 g)
½ tsp salt
a little pepper
2 tbsp butter
2 sprig sage

Serve

¼ tsp sea salt
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How it's done

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Sweet potato mash

Cook the sweet potatoes (uncovered) in boiling salted water for approx. 15 mins. until soft, drain well. Pass the sweet potatoes through a food mill and back into the pan, add the butter and garlic, season, stir briefly and vigorously, cover and keep warm.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, fry for approx. 10 mins., turning occasionally. Add the lime zest and salt, mix, remove, cover and keep warm.

Steaks

Heat the oil in the same pan. Season the steaks, fry for approx. 3 mins. on each side. Reduce the heat, add the butter and sage, turn the steaks in the melted butter.

Serve

Serve the sweet potato mash on a platter. Carve the steaks, top with the sage butter and asparagus. Sprinkle with fleur de sel.

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