Back to overview

Sweet potato tagine

Name: Sweet potato tagine
Ingredients: 400g of Ardo sweet potatoes; 300g of Ardo grilled courgettes; 100g of Ardo finely chopped red onions; 200g of Ardo artichoke quarters; 200g of date tomatoes; 200g of Ardo red and yellow peppers; 100g of dried apricots; 1 tablespoon of Ardo frozen garlic; 12 green olives; herbs and spices: 1 teaspoon of chopped coriander Ardo, 2 cinnamon sticks, a pinch of saffron, log of finely chopped ginger, 4 slices of crystalised lemon salt to taste 1 tablespoon of powdered vegetable stock; 2 to 3 tablespoons of olive oil; 1 tablespoon of argan oil

lngredients to serve 4:

400g of Ardo sweet potatoes
300g of Ardo grilled courgettes
100g of Ardo finely chopped red onions
200g of Ardo artichoke quarters
200g of date tomatoes
200g of Ardo red and yellow peppers
100g of dried apricots
1 tablespoon of Ardo frozen garlic
12 green olives
herbs and spices: 1 teaspoon of chopped coriander Ardo, 2 cinnamon sticks, a pinch of saffron, log of finely chopped ginger, 4 slices of crystalised lemon salt to taste 1 tablespoon of powdered vegetable stock
2 to 3 tablespoons of olive oil
1 tablespoon of argan oil

Preparation

Gently fry the chopped red onion and garlic in the olive oil.
Add the sweet potatoes, artichokes and apricots.
Add the stock and simmer very gently for 20 minutes.
Add the courgettes, peppers, tomatoes and olives.
Mix carefully and heat for a further 10 minutes [the cooking juice should have evaporated significantly).
Add the herbs 8 spices.
Mix and season with salt right at the end.
Add the argan oil and mix.
Decorate with sprigs of coriander.

Sweet potato tagine

lngredients to serve 4:

Preparation

Ardo products used in this recipe

Artichoke bottoms

Garlic diced

Grilled courgette diced 20x20

Grilled red & yellow peppers parrilla - slices

Sweet potatoes

Sliced red onions

Coriander

Discover these new recipes

Thai pineapple and mango skewer

"That’s amore" pizza

Asian-style chicken drum leg

Asian-style Nasi Goreng

Asian-style portobello mushroom and lentil salad

Asian-style wok

Baked scallops, quinoa, lentils and mussel gravy with peas

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Breakfast wrap

Bruschetta Napoletana

Carpaccio Napoletana

Chachucka with spinach and beetroot bacon

Cod Scandinavian style

Flow-power green vegetables, avocado and pea puree

Ginger turmeric shots

Greek yoghurt with fruit brunoise and crispy quinoa

Herbs butter

Hummus of white cannellini beans with flambéed shrimps

Kids pizza

Lentil pate

Less meat balls with wellness vegetable mix

Macaroni caulinara

Mango dessert with vanilla

Mexican beans and taco salad

Mexican Sweet Potato-carrot-dip

Mexicana pizza

Nordic-style veggie mix with haloumi tempura sticks

Peruvian-style poke bowl

Poke Bowl Asian style

Poke Bowl Middle Eastern style

Poke bowl Nordic style

Provençale potatoes

Provençalse steak

Quiche with sweet potato, spinach and endive

Redfish ratatouille provençale

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Scandinavian-style baked potatoes

Scandinavian-style gravad lax

Smokey cheese melt black beans

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Spring pizza

Trappist and cauliflower pizza

Veggie Tom Kha hai

Vinaigrette 8 herbs

White cannellini beans soup with beetroot bacon