Try this delicious veggie dish from new Celia Brooks cookbook SuperVeg (Murdoch Books). Great for a snack, but can also be a meal in itself. These sweet spuds are just one of many healthy, yum dishes in the book, described as, “Over 100 recipes celebrating the joy and power of the 25 healthiest vegetables on the planet.”
SERVES 2–4 | PREP 15 MINS | COOK 15 MINS
30 MINUTES OR LESS | GOOD SOURCE OF PROTEIN | GLUTEN FREE
2 sweet potatoes (about 500–600 g
tablespoons extra virgin olive oil + more for brushing
garlic cloves, sliced
250 g (9 oz) chestnut or portobello mushrooms, medium sliced
sea salt and freshly ground black pepper 1 tablespoon lemon juice
handful of parsley, chopped
100 g (31/2 oz) pizza mozzarella, grated (or other hard cheese)
Preheat the oven to 200°C (400°F) and line a baking tray.
Scrub the sweet potatoes and cut off any major blemishes. Stab them several times with a fork. Wrap each one in a paper towel and place both on a suitable plate in the microwave.
Cook at high power for 5 minutes, then use tongs to turn them over. Cook for 3 more minutes, then leave to stand for 2 minutes. (Microwave cooking times vary.)
Carefully unwrap the sweet potatoes and test ﬁrst with a knife or skewer, which should penetrate without resistance. Slice open in half lengthways and check again that they are cooked throughout. (If not, rewrap and cook for 1–2 minutes more plus standing.)
Place the four halves on the baking tray, at ﬁrst cut-side down, then brush with oil. Flip over so that they face cut-side up and use a fork to fluff the flesh slightly, keeping it contained in the
Meanwhile, cook the mushrooms. Heat a frying pan over a medium heat and add the oil and garlic. Cook until the garlic starts to turn golden, then add the mushrooms and salt. Cook, stirring occasionally, until the mushrooms are soft and have released the maximum amount of juice – the juicier the better. Take the pan off the heat and stir in the lemon juice and parsley, then add several twists of black pepper.
Strain the mushrooms over a jug.
Pour the reserved juice on to the sweet potatoes to season the fluffed flesh. Pile the mushrooms evenly over the top of the sweet potatoes. Top each with cheese.
Place in the oven and cook for 10 minutes, until the cheese is melted and tinged with gold.
Ordinary mushrooms work best here – wild mushrooms would be dominated by the lemon and cheese.
Serve with a green salad, wilted greens or steamed broccoli.
Microwave for cooking sweet potatoes (alternatively, oven-bake for 40–50 minutes at 200°C/400°F), baking tray and non-stick foil or baking paper.
SuperVeg by Celia Brooks from Murdoch Books, RRP $39.99 Photography by Jean Cazals