Sweet Potato Puree with Selkkaree Ragout

Peel and rinse the sweet potatoes and cut into large cubes. Cook in salted water with lid on for 15-20 min.

2. peel onions. Cut 1 into cubes, 2 into rings. Cut selchkaree into coarse cubes. Rinse thyme, pluck off except for a small bit. Rinse apples, core and cut into wedges. Sprinkle with juice of one lemon.

3. Heat 5 tbsp water, milk, 1/2 tsp clear soup and 2 tbsp butter. Drain potatoes. Mash finely with potato masher, adding milk-fat mixture.

Pour the mashed potatoes into 4 small or 1 large greased gratin dish. Sprinkle with sugar. Heat oil. Fry onion rings until golden brown. Spread evenly over puree with 1 tbsp butter in flakes, reserving drippings. Bake the puree in the hot kitchen stove (electric stove: 200 °C /circulating air: 175 °C /gas: level 3) for 10 – 15 minutes.

5. fry selchkaree in hot frying fat. Fry onion cubes, apples and thyme briefly. Dust with flour, sauté. Add 1/2 liter water and 2 tsp clear soup, bring to the boil. Simmer gently for approx. 5 min. Season the selkkaree ragout. Arrange everything, garnish with remaining thyme.

Preparation time: 50 min.

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