Shiitake Mushroom, Sweet Potato and Hazelnut Sauce
14
14
Ingredients
| 2 | cups |
onions
diced |
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | teaspoon |
rosemary leaves
fresh, minced |
* |
| 2 | cups |
sweet potatoes, or yams
diced |
|
| 1 ½ | cups |
vegetable stock
|
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
rice milk
or soy milk |
* |
| 2 | tablespoons |
hazelnut butter
|
* |
| 1 ½ | cups |
mushrooms, shiitake
sliced |
* |
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | pinch |
black pepper
|
* |
Directions
Sauté onions in oil until lightly browned.
In a large pot, combine half of the onions with the salt, ½ teaspoons rosemary, sweet potatoes and 1½ cup stock.
Cook until potatoes are tender.
Cool to room temperature and blend with milk and hazelnut butter until very smooth.
Set aside.
Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary and 2 tablespoons water.
Cook for 5 minutes.
Add to sweet potato mixture and simmer for 5 minutes.
Serve hot over fresh pasta.
Nutrition Facts
Serving Size 290g (10.2 oz)Amount per Serving
Calories 18333% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 566mg
24%
Total Carbohydrate
10g
10%
Dietary Fiber 5g
19%
Sugars g
Protein
7g
Vitamin A 385%
•
Vitamin C 43%
Calcium 7%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
