SERVINGS
4
INGREDIENTS | VEGETABLES
- 8 ounces sliced cherry tomatoes
- 8 ounces fresh sweet potato
- 8 ounces chopped asparagus
- 1 ounce chopped rosemary
- 1 ounce chopped thyme
- 2 ounces chopped garlic
- 2 tablespoons maple syrup
- 1 pinch kosher salt
PARSLEY OIL
- ½ bunch of flat leaf parsley
- ½ cup sunflower oil
- Juice of ½ lemon
- Salt, pepper
CHEESE
- 4oz fresh feta
ALSO
- Oil for greasing
PREPARATION
Preparation time: 50 minutes
Preheat the oven to 180°C top and bottom heat. Grease the STAUB casserole dish 34 x 24 cm with oil.
For the vegetables, peel the sweet potatoes and cut into approx. 1.5 cm cubes. Wash the asparagus, peel if necessary and cut off the ends. Cut the asparagus into bite-sized pieces. Wash the rosemary and thyme, dab dry, pluck off the needles or leaves and chop coarsely. Peel and finely chop the garlic. Wash the cherry tomatoes. Mash the feta with the brine in the packet with a fork.
Mix the sweet potato cubes with the asparagus, garlic, rosemary, thyme and olive oil in the STAUB Gratin dish and season everything well with salt and pepper. Bake in the preheated oven in the lower third for about 15 minutes. Add the tomatoes, sprinkle with feta and bake for another 10-15 minutes. The sweet potatoes should be soft, the asparagus still firm to the bite.
In the meantime, wash the parsley, shake dry and roughly chop with the stems. Finely purée together with the oil and lemon juice. Season with salt and pepper. If desired, drizzle some herb oil over the hot casserole and serve immediately.
Tip: If the wooden skewers are soaked in water for 2-3 hours before grilling, they will not burn so quickly at the high temperature.
Info: Instead of sweet potatoes, the dish can also be prepared with small potatoes, but these should be pre-cooked because of the long cooking time.
