Easiest Way to Prepare Yummy MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. These Moroccan Stuffed Sweet Potatoes are loaded with Moroccan spiced eggplant, crispy chickpeas and tahini for a healthy vegetarian meal! Can we talk about sweet potatoes for a sec? I think over the past year I've become totally obsessed with having sweet potatoes as a staple item in my.

These delicious tomato parcel are packed with a rice. Recipe courtesy Katie Lee, Food Network. In a blender or food processor, puree the spinach with the goat cheese, Parmesan, salt and pepper. You can cook MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

1. You need 4 of tomatoes.
2. You need of salt.
3. It's of olive oil.
4. Prepare of stuffing.
5. It's 1 cup of long grain rice (cooked).
6. It's 4 of Chargrilled capsicum, multi coloured, diced.
7. It's 1/2 of red onion, chopped.
8. Prepare 1 tbsp of moroccan seasoning.
9. It's 2 of garlic, crushed.
10. It's 1/4 bunch of basil, chopped.
11. You need of puree.
12. It's 4 of potatoes, peeled & diced.
13. Prepare 4 tbsp of coconut cream.
14. It's 50 grams of butter.
15. It's 1 of vegetable stock cube.
16. You need of white pepper.

Gently spoon the mixture into each tomato and top with the gruyere. This traditional Moroccan chickpea puree is simply flavored with onion, saffron, salt and pepper. For a fat-free preparation, the olive oil may be omitted, but be aware that it does lend some flavor and a smoother consistency to the pureed serrouda. You can make this sassy Moroccan sweet potato soup as spicy or as mild as you'd like.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE instructions

1. Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot..
2. Oven 180°c. Cut tops of tomatoes off to make a lid. With a small knife, cut around inside of the tomatoes and scoop out the insides with a spoon..
3. In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid).
4. Place the 4 stuffed tomatoes in a muffin tray so they dont roll around. Drizzle with olive oil. Place in oven. Cook for 20 minutes or until just softened. Do not over cook, will go soggy..
5. While still in the pot, add the butter, cream and stock cube to the potatoes and blend until smooth with stick blender. Add more cream if needed. Season with the white pepper..
6. Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately..
7. Note: vegan option- instead of bocconcini balls use a simple white sauce... Ingredients: 1 tsp butter. 1 tsp plain flour. 1/2 tsp dijon mustard. 1 cup soy milk or milk of choice. In a saucepan, melt butter, then add flour. Stir. Cook off flour for 5 mintues. Then with a whisk, slowly add the milk and whisk to stop lumps. Add more milk if needed. Add mustard..

Try it with tomato paste instead and add a little heat using hot sauce and/or crushed red pepper flakes. Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Batata Mchermla is an easy, zesty Moroccan potato salad or side dish which can be served warm or cold. You can serve it dry or thin the chermoula while adding it to the potatoes in order to have a slightly saucy salad. Moroccan Potato Salad with Chermoula - Batata Mchermla.

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