Turkey Ragout in Sweet Potato on a Bed of Leeks with Cherry Tomatoes

Preparation (about 50 min):

Remove skin from sweet potatoes, cut in half and hollow out. Cut off the hollowed out part and blanch the hollowed out potatoes in light salted water until al dente. Cool.

Cut the meat into large cubes, mix well with ginger, chili flakes and a little bit of oil and marinate for about half an hour.

Fry meat in a hot frying pan, add spring onions and mushrooms, sauté.

Add peppers, potato cuttings and peas and extinguish with a little vegetable soup, simmer briefly. Add sour cream or crème fraiche, season with madras curry, lemon thyme, salt and pepper.

Fill the prepared potatoes with the ragout, place the sliced Brie on top and bake in the heated oven at about 160 degrees for ten to twelve minutes. Rinse leek well, drain and cut into slices. Sauté in hot olive oil, extinguish with clear soup, sauté and add whipped cream. Season with salt, pepper and nutmeg, reduce.

Sauté cherry tomatoes in hot olive oil, season with salt and pepper. Pour in a small amount of clear soup and gently bubble briefly until they burst open. Arrange leek as a bed on an oval plate, put potatoes on top, arrange tomatoes next to it.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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