Sweet potato and celery towers stuffed with spinach on peanut sauce
Source: https://www.gefu.com/rcp_recipe/sweet-potato-and-celery-towers-stuffed-with-spinach-on-peanut-sauce
Total time:
45 Minutes
Ingredients
| 600 | g | sweet Potatoes |
| 200 | g | Celery |
| 2 | Eggs | |
| 50 | g | Potato flour |
| 20 | g | Ginger |
| 1 | TL | Curry |
| 1 | Onion | |
| 1 | Garlic clove | |
| 1600 | g | Leaf spinach |
| 150 | g | Peanuts, roasted and salted |
| 1 | EL | Sesame oil |
| 1 | Garlic clove | |
| 20 | g | Curry paste, yellow or green |
| 1 | EL | Lemon juice |
| 300 | g | Coconut milk |
| 1 | TL | soy sauce |
| Sugar | ||
| Salt | ||
| Pepper |
Preparation
Peel sweet potatoes and celery, cut into pieces with crown grater in TRANSFORMA® drum grater and squeeze well in a sieve. Mix with egg, potato flour and spices and let the dough rest for about 10 minutes. Season with salt and pepper.
In a frying pan, using a food ring or cookie cutter, bake 12 cookies of about 8 cm each over medium heat and keep warm in the oven.
Clean, wash and drain spinach leaves.
Dice onion, sauté, add garlic and press. Add leaf spinach, let it collapse briefly and season with salt and pepper.
Finely grate the peanuts with the crown grater in the TRANSFORMA® drum grater.
Heat the oil, add the garlic and sauté the peanuts and curry paste.
Add the remaining ingredients, bring to the boil and briefly blend coarsely.
Stack three sweet potato patties on top of each other with 2 to 3 tablespoons of spinach. Spread the remaining spinach around the turrets and serve with the sauce.
Tip: If the batter is still too liquid, add a little more potato flour.
Translated with www.DeepL.com/Translator (free version)
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