Recipe

Sweet Spuds & Chipolatas

Every Week We Deliver Everything You Need To Cook Amazing Meals

Sweet Spuds & Chipolatas

A tangy mayo & mustard sweet potato salad with caramelised onions, served with chipolatas & tenderstem.




Ingredients to serve 2

  • ½ x red onion – peel & slice thinly
  • ½ tbsp x red wine vinegar
  • 2 x sweet potatoes – peel & dice (1½ cm)
  • 3 tbsp x tangy mayonnaise
  • ½ tbsp x wholegrain mustard
  • 300g x beef chipolatas
  • 100g x tenderstem broccoli – trim ends
  • 2 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x red onion – peel & slice thinly
  • 1 tbsp x red wine vinegar
  • 4 x sweet potatoes – peel & dice (1½ cm)
  • 6 tbsp x tangy mayonnaise
  • 1 tbsp x wholegrain mustard
  • 600g x beef chipolatas
  • 200g x tenderstem broccoli – trim ends
  • 4 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast sweet potatoes: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 25 minutes until golden and cooked. Allow to Cool slightly.

Step 3

Caramelised onion: Place a pan on medium heat with a drizzle of olive oil. When the pan is hot, add the onion with a pinch of salt and pepper, and sauté for 1 minute before adding HALF the red wine vinegar. Cook for 10 minutes until the onion has softened and caramelized.

Step 4

Mayo sauce: Mix together the mayonnaise, wholegrain mustard and the REST of the red wine vinegar and season with salt and pepper.

Step 5

Chipolatas: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chipolatas and cook for 10 minutes until golden and cooked through.

Step 6

Tenderstem broccoli: Boil the kettle. Place a small pot on medium-high heat, add the tenderstem with a little salt and pour in a little boiling water (just enough to cover the tenderstem). Blanch the tenderstem for 2 minutes until bright green and cooked. Season with salt and pepper.

Step 7

Sweet potato salad: Just before serving, mix together the sweet potatoes, spring onion and mayo sauce.

Step 8

Serve the sweet potato salad topped with the caramelised onions, and serve the chipolatas and tenderstem on the side.



Another Delicious Recipe From Daily Dish

close
Pork with Mustard Vinaigrette

Pork with Mustard Vinaigrette

Read More »