batatas bravas

gistfile1.md

Batatas bravas

Ingredients

• sweet potatoes, peeled
• parsnips, peeled and chopped
• cauliflower, chopped
• garlic, diced
• vegetable stock
• onion, cut into rings 1/4-1/2'' thick
• parsley
• olive oil
• salt & pepper

Bravas sauce: recipe

Ratio of sweet potatoes/parsnips/cauliflower by volume = 4:2:1
Ratio of sweet potatoes/garlic by piece = 2:1

for the parsnip mash

1. In a large pot, sauté garlic in olive oil
2. Add parsnips and cauliflower. Stir occasionally
3. Add enough stock to cover the bottom ~1/4 of the vegetables
4. Bring to a boil
5. Reduce to a simmer and cover with the lid slightly ajar
6. Once the vegetables are tender (add stock during this process if it all evaporates before the vegetables are fully cooked), remove from heat, drain, and combine in a food processor
7. Add non-dairy milk to mixture if necessary, just until mixture is smooth
8. Add salt to taste

for the potatoes

1. Heat oven to 400F
2. Cut the sweet potatoes into medallions, ~1/2'' thick
3. Place on parchment-lined baking pan/sheet
4. Bake for 45-50 minutes, flipping halfway through
5. After flipping the potatoes, cook onion rings in a stovetop pan
6. Before removing from the oven, set the potatoes under the broiler for a few minutes
7. Top medallions with salt and pepper, parsnip mash, onion rings, bravas sauce and chopped parsley