Sweet potato stuffed with beet greens and pomegranate

Patate douce farcie aux fanes de betterave et grenade

Personne ne l’aura raté, aujourd’hui c’est Mardi Gras et qui dit Mardi Gras dit beignets, bugnes, oreillons et autres mets sucré et frits, frits, frits et re-frits !!! Et comme je ne suis pas friture à la maison (chez les autres pas de problème !) je ne vous propose pas une recette bien calorique aujourd’hui. Mais comme je sais que vous êtes de grands gourmands, vous pourrez toujours faire cette petite recette de brioche de carnaval. Brief, s’il y a bien un petit plat que j’affectionne ces derniers temps c’est bien la patate douce farcie, c’est ma « comfort food » du moment (with the lawyer in all its forms !). And then what's good about the stuffed sweet potato, is that you can adapt it to your desires and/or the contents of your fridge and make a perfectly healthy and balanced little dish.. Today it’s the beet tops that go into the pan, and it must be said that these are my favorite tops and almost the only ones that I eat, because I have never been a fan of fanes (easy pun, ok I'm leaving !) of carrots and that’s not for lack of having cooked them in a thousand and one different ways !!! This is not the first time that I offer you the sweet potato-pomegranate combination., there had already been a salad ici, but what do you want, it’s a bit like my Proust madeleine, because these flavors remind me of my trips to Israel.

And you, What’s your favorite dish of the moment? ?

Patate douce farcie aux fanes de betterave et grenade

Sweet potato stuffed with beet greens and pomegranate

2016-02-09 13:19:31

Pour 2 people

To print

Ingredients

2 Sweet potatoes
Tops from a bunch of beets
1 onion
The seeds of half a pomegranate
1 pinch of Espelette pepper
1 tablespoon of coriander seeds
Olive oil
Salt and pepper

Preparation

Preheat the oven to 180°.
Wash and cut the sweet potatoes in half lengthwise and place them on a baking tray. Drizzle with a little olive oil and place in the oven. 20-25 minutes.
Wash and finely chop the beet tops and slice the onion.
In a pan with a drizzle of olive oil, sweat the onion with the coriander seeds. 10 minutes over low heat and covered. Then add the tops and continue cooking 15 minutes. Season and add the Espelette pepper.
Take the sweet potatoes out of the oven, open them slightly and add the chard filling.
Finish by adding the pomegranate seeds.

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