A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sweet Potato Ragout
- add review
- #103458
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds sweet potatoes, peeled
2 medium red onions
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
salt
freshly ground black pepper
1 tablespoon balsamic vinegar
8 large leaves Swiss chard
1/2 cup raisins
1/4 cup chopped chives
1/4 cup chopped coriander
directions
Preheat oven to 400 degrees F.
Cut sweet potatoes into 1-inch chunks. Cut onions in half and then cut each half into 4 slices to the root. Cut off root so that the slices fall apart.
Heat butter and oil in a large skillet. Add sweet potatoes, onions and sugar and saute for 5 minutes or until slightly softened. Season with salt and pepper.
Place in an ovenproof casserole dish, add balsamic vinegar, cover with foil and bake for 30 minutes or until potatoes are tender.
Pile chard leaves on top of each other and thinly slice. Stir chard leaves, raisins, chives and dill into casserole. Cover and bake for another 10 minutes.
Remove lid and bake, uncovered, another 5 minutes or until vegetables are tender and browned.
added by
FoodieFreak
nutrition data
195 calories, 7 grams fat, 33 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments