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.
1 sweet potato, chopped into large pieces
1 teaspoon, sea salt
olive oil, 1 ½ tablespoons
fresh thyme, 1 tablespoon chopped
cream cheese, 160g
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.