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16
SPIRALIZER
SWEET POTATO “PASTA” WITH WILD MUSHROOMS
AND BROWN BUTTER SAUCE
This simple vegetarian dish is elevated by the warm,
nutty flavor of brown butter.
Makes 3½ cups
1. Trim sweet potatoes to fit into feed tube. Fit the Spiralizer
with the Spaghetti Cut Disc. Process sweet potatoes on
High. Reserve.
2. Put 2 tablespoons of the butter, thyme sprigs and garlic in
a large skillet. Heat over medium-high heat until butter is
hot and foamy, about 4 minutes. Add the mushrooms and
¼ teaspoon of the salt; reduce heat to medium. Cook,
stirring occasionally, until mushrooms are dark brown on
both sides, about 10 minutes.
3. While the mushrooms are cooking, put the remaining
butter in a small saucepan. Gently cook over medium heat
until fully melted and golden brown in color, about 10
minutes. NOTE: Butter browns very quickly. Remove the
pan from heat as soon as the butter becomes golden to
avoid burning.
4. Once the mushrooms are browned, add the water and stir,
scraping up the brown bits from the bottom of the pan.
Add the spiralized sweet potatoes to the pan with the
mushrooms and spread into a single layer. Add the
remaining salt and pepper. Cover, and cook until the sweet
potatoes are just softened, about 3 minutes.
5. Remove lid and pour the brown butter evenly over the
softened sweet potatoes. Use tongs to gently toss.
Remove the pan from heat. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per serving (about 1 cup):
Calories 343 (58% from fat) | carb. 60g | pro. 4g | fat 22g
sat. fat 16g | chol. 60mg | sod. 448mg | calc. 48mg | fiber 5g
1 pound sweet potatoes, peeled
(tip: fresh sweet potatoes
spiralize best)
6 tablespoons unsalted butter,
divided
2 sprigs thyme
1 garlic clove, peeled
4 ounces mixed wild mushrooms
such as oyster, cremini/baby
bella
½ teaspoon kosher salt, divided
½ cup water
¼ teaspoon freshly ground
black pepper
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