Spinach and Peppers in a Sweet Potato and Parsnip Bowl

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

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 (

Lunch
Main course
Dinner
Gluten-free
Vegetarian

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