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Cooking
Sweet Potato Mash with Asparagus and Mushrooms
· 2 servings
Sweet potato mash
Finely chop the shallot and peeled ginger and sauté them. After a moment, add the finely chopped chilli. Then add the sweet potatoes, cut into chunks, and sauté for about 8 minutes.
Simmer and blend
Add salt and cover with water. Cook until the sweet potatoes are soft. Finish by stirring in the coconut milk. Then blend the mash until completely smooth.
Prepare the mushrooms
Clean the mushrooms and score a criss-cross pattern into them with a knife. Fry them in oil until golden. Add the shallot, chilli and ginger, and sauté until softened.
Glaze
Make a glaze from soy sauce and maple syrup and pour it over the mushrooms. Take the pan off the heat straight away and serve. If you'd like the sauce thicker, you can add a teaspoon of tapioca flour or starch.
Blanching
Boil the asparagus in water for one minute. Remove and plunge into an ice bath to keep it crisp and preserve its colour — and plenty of vitamins.