Name: Spinach and Peppers in a Sweet Potato and Parsnip Bowl
Yield: Serves 4-6
Ingredients: 1–1.2 kg (2–2½ lb) orange-fleshed sweet potatoes, peeled and chopped roughly; 1 large red pepper, cored, halved lengthwise and deseeded; 500 g (1 lb) spinach, well washed, thick stalks removed, leaves chopped up roughly if large; 50 g (2 oz) butter; Black pepper; Sea salt; 625–750 g (1¼-1½ lb) parsnips, peeled and chopped roughly; ¼–½ whole nutmeg, grated; 2–3 tablespoons extra virgin olive oil

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This dramatic-looking dish is an exciting way to serve your accompanying vegetables all in one – or, make it into a main course for a lunch or a light supper by arranging anchovy fillets alternately with the strips of red pepper.

Ingredients

1–1.2 kg (2–2½ lb) orange-fleshed sweet potatoes, peeled and chopped roughly
625–750 g (

Method

Steam or boil the chopped sweet potatoes and parsnips together until very soft. Meanwhile, in order to skin the peppers later, put the pepper halves skin side upwards, under a very hot grill until the skins are charred black. Remove the peppers from the grill and wrap in a tea towel or place in a paper bag until cool en

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Spinach and Peppers in a Sweet Potato and Parsnip Bowl

Ingredients

Method

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