Crisp Sweet Potato With Zucchini & Chive Mascarpone
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 600grams sweet potato, peeled and sliced into 8 even discs
- 2 1/2tablespoons olive oil, save 1/2 tbs for drizzling
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 150grams zucchini
- 1/2 lemon, juice only
- 150grams mascarpone
- 1tablespoons chives, finely chopped
- 8 stalks chive, to garnish
Method
Step 1 of 4
Preheat the oven to 200°C. Put the sweet potato in a bowl. Add the 2 tablespoons of olive oil, and season with salt and black pepper. Toss until the sweet potato is well coated. Transfer to a baking tray, and roast for about 25 minutes until golden brown and tender when pierced with a wooden skewer. Set aside to cool.
Step 2 of 4
Trim both ends off the courgette, then shave into thin slices. Put in a bowl with the lemon juice, and season with salt and black pepper. Toss gently to coat thoroughly.
Step 3 of 4
Put the mascarpone in a separate bowl, add the chopped chives, and stir through.
Step 4 of 4
To serve, put a disc of sweet potato in the centre of each of 4 serving plates. Divide the zucchini evenly among each serving, and use to top the sweet potato discs. Place another disc on top, then spoon over the chive mascarpone. Arrange 2 stalks of the extra chives on top of each serving, and drizzle with a little olive oil. Serve immediately.
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