Spinach and Peppers in a Sweet Potato and Parsnip Bowl

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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