Recipe: Tasty MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. These Moroccan Stuffed Sweet Potatoes are loaded with Moroccan spiced eggplant, crispy chickpeas and tahini for a healthy vegetarian meal! Can we talk about sweet potatoes for a sec? I think over the past year I've become totally obsessed with having sweet potatoes as a staple item in my.

This mouth-watering Moroccan rice-stuffed tomatoe recipe is a healthy vegetarian option for lunch or dinner. These delicious tomato parcel are packed with a rice. This Moroccan tagine recipe combines three popular vegetables with a ginger and saffron flavored sauce. You can cook MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

1. Prepare 4 of tomatoes.
2. You need of salt.
3. It's of olive oil.
4. You need of stuffing.
5. You need 1 cup of long grain rice (cooked).
6. Prepare 4 of Chargrilled capsicum, multi coloured, diced.
7. Prepare 1/2 of red onion, chopped.
8. Prepare 1 tbsp of moroccan seasoning.
9. You need 2 of garlic, crushed.
10. It's 1/4 bunch of basil, chopped.
11. It's of puree.
12. Prepare 4 of potatoes, peeled & diced.
13. You need 4 tbsp of coconut cream.
14. You need 50 grams of butter.
15. It's 1 of vegetable stock cube.
16. You need of white pepper.

Add the preserved lemon and olives, and reduce the sauce until it is thick. Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup). This is best served with a mixture of mezze. Because of its sweetness, it is particularly good with salty foods such as olives and feta cheese, though I also like it with meaty fish such as monkfish.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE instructions

1. Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot..
2. Oven 180°c. Cut tops of tomatoes off to make a lid. With a small knife, cut around inside of the tomatoes and scoop out the insides with a spoon..
3. In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid).
4. Place the 4 stuffed tomatoes in a muffin tray so they dont roll around. Drizzle with olive oil. Place in oven. Cook for 20 minutes or until just softened. Do not over cook, will go soggy..
5. While still in the pot, add the butter, cream and stock cube to the potatoes and blend until smooth with stick blender. Add more cream if needed. Season with the white pepper..
6. Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately..
7. Note: vegan option- instead of bocconcini balls use a simple white sauce... Ingredients: 1 tsp butter. 1 tsp plain flour. 1/2 tsp dijon mustard. 1 cup soy milk or milk of choice. In a saucepan, melt butter, then add flour. Stir. Cook off flour for 5 mintues. Then with a whisk, slowly add the milk and whisk to stop lumps. Add more milk if needed. Add mustard..

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