Sweet potato with quince and raisins / Zoete aardappel met kweepeer en rozijnen

This dish is a combination of sweet potato, quince, parsnip, white cabbage and raisins, spiced with curry powder. If you are not a fan of parsnip, you can replace it with more quince. Optionally, you could use cheese as a topping. In that case, serve with small pieces of mozzarella or brie on top of the dish.

Type: dinner

Season: winter

Ingredients for 4-6 servings

  • 700gr sweet potato
  • 3 quinces
  • 2 parsnips
  • two handful of raisins
  • one third of a white cabbage
  • basil, parsley, pepper, curry powder, turmeric powder
  • a bit of olive oil
  • a bit of lemon juice

Ingrediënten voor 4-6 porties (Dutch)

  • 700gr zoete aardappel
  • 3 kweeperen
  • 2 pastinaken
  • twee handjes rozijnen
  • één derde van een wittekool
  • basilicum, peterselie, peper, kerriepoeder, kurkuma poeder
  • een scheutje olijfolie
  • een scheutje citroensap

Recipe

  1. Cut the sweet potato in small pieces. Add some olive oil, basil, parsley, pepper and mix. Leave this marinate while you cut the other vegetables.
  2. Cut the white cabbage, quinces and parsnips in small pieces. Add a bit of lemon juice to the quince and parsnip so they don’t loose their colour.
  3. Cook the sweet potato for a few minutes.
  4. Add the quince, parsnip and white cabbage and continue cooking for about 10 minutes.
  5. Add the raisins and basil, parsley, pepper, curry powder, turmeric powder.
  6. Optionally: serve with some small pieces of mozarella or brie as topping.

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