19 May 2011
Posted in
Vegetarian
May 19, 2011
This is a remake from my ordered serving from the interesting environmentally conscious restaurant, Greenhouse by Joost.
100g pistachios
1 sweet potato, chopped into large pieces
1 teaspoon, sea salt
olive oil, 1 ½ tablespoons
fresh thyme, 1 tablespoon chopped
cream cheese, 160g
chervil leaves
method:
1. Preheat the oven to 180°C. Combine the root chopped vegetables in a baking pan with the oil, salt, thyme and one tablespoon of pistachios. Bake for 50 minutes, turning the vegetables over once during cooking time.
2. Before serving, blend or crush the remainder of the pistachio and line a dish with cream cheese.
3. Drain the access oil off the vegetables and place evenly over the cream cheese, and sprinkle with the crushed pistachios and chervil leaves.
The vegetables and cream cheese can be prepared on an individual plate or in a dish for self-serving. The cream cheese blends together with the juices of the beetroot so scrumptiously!
You may like to read about Greenhouse by Joost.
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Hester Casey - Alchemy
said:
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... Hi Julie, this sounds like such an interesting restaurant and what a view! Thanks for sharing a little of the wonderful meal you have, with this lovely, lovely recipe. I've just come around to liking beets so great timing! |
Esther Ellis
said:
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... Hi Julie, I love your site. But I have a question. In the US we use degree's, what should i put my oven temperature on?. I know that sounds to simple for me not to be able to work it out, but you know your cousin is getting to be an old lady now and need your younger than mine mind. |
Julie
said:
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... Hi Cous 350 Fahrenheit is 180 Celsius a moderate hot oven. One day I will put a conversion table on the site...stay tuned! |
Sommer J
said:
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... Mmmmmmmmm! Can I come over, only I would appreciate this divine dish. Though, it's quite healthy, I may get away with eating it all on my own guilt-free  |
