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Crisp Sweet Potato with Courgette and Chive Mascarpone
This could be served as finger food, by cutting the sweet potato disks into halves or quarters before baking, then topping each piece with courgette and chive mascarpone.
Preheat the oven to 200°C (400°F/Gas 6). 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.
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.
Put the mascarpone in a separate bowl, add the chopped chives, and stir through.
To serve, put a disc of sweet potato in the centre of each of 4 serving plates. Divide the courgette 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.
- 600g sweet potato, peeled and sliced into 8 even discs
- 2 tbsp olive oil, plus extra for drizzling
- 1 courgette, about 150g (5 1 / 2 oz)
- ½ lemon, juiced
- 150g mascarpone
- 1 tbsp finely chopped chives, plus extra 8 chive stalks, to garnish
Total time required
- Preparation time:
- Cooking time:
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2+* Product life guaranteed for 2 days including delivery day, with an average of 4 days.
Price per kg: £3.40
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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