Winter Vegetables and Coconut
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- Serves: 4
- Preparation: 15
- Cooking: 50
- Passive: 20
- Ready: 85
Creamy and aromatic, the coconut sauce compliments the roasted vegetables beautifully in this dish from vegetarian restaurant chain 1847.
For the sweet potato and coconut cream
- 500 g sweet potatoes
- 400 ml coconut milk
- 1 lemon grass
- 1 teaspoon harissa
For the roasted vegetables
- 2 turnips
- 1 sweet potato
- 1 leek
- 10 g cooked black turtle beans
For the garnish
- tendril pea shoots
- pumpkin oil
To make the sweet potato and coconut cream
Peel the sweet potato and put aside a few very thin slices for decoration, dice the rest.
Open the can of coconut milk, pour into a non-stick pan with chopped lemon grass. Add the diced sweet potato and bring to the boil. Turn down the heat and simmer until tender (approx. 20 minutes).
Purée finely, then season with salt and harissa.
To make the roasted vegetables
Heat oven to 200°C/400°F/gas mark 6.
Peel and dice sweet potatoes. Toss with oil in a baking dish. Sprinkle over some coarse salt. Cover and bake for half an hour, then remove cover and allow to crisp up for 10-20 minutes.
Do the same as above with the turnips (no need to peel). Sprinkle over some fresh thyme leaves before serving.
Place the leek in a thin layer of foil with olive oil, salt and pepper, wrap it, then bake in oven for 10 minutes.
Place the sweet potato cream on a plate and arrange roasted vegetables and garnish on top.
Garnish with sliced sweet potatoes, turtle beans, tendril pea shoots and finish with pumpkin oil.
Recipe courtesy of 1847
Named after the year the Vegetarian Society was formed, the 1847 restaurants specialise in high quality, locally produced vegetarian, vegan and gluten free dining in their modern and chic restaurants, located in Bristol, Brighton, Birmingham and Manchester. Keep an eye out for more openings in a city near you!
To celebrate Meat Free Monday, 1847 restaurants offer a 50% discount on food and drink each and every Monday.