Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan stuffed tomatoes with creamy potato puree. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. These Moroccan Stuffed Sweet Potatoes are loaded with Moroccan spiced eggplant, crispy chickpeas and tahini for a healthy vegetarian meal!
MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook moroccan stuffed tomatoes with creamy potato puree using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
- Take 4 tomatoes
- Prepare salt
- Get olive oil
- Take stuffing
- Make ready 1 cup long grain rice (cooked)
- Make ready 4 Chargrilled capsicum, multi coloured, diced
- Prepare 1/2 red onion, chopped
- Prepare 1 tbsp moroccan seasoning
- Get 2 garlic, crushed
- Prepare 1/4 bunch basil, chopped
- Get puree
- Make ready 4 potatoes, peeled & diced
- Make ready 4 tbsp coconut cream
- Get 50 grams butter
- Take 1 vegetable stock cube
- Make ready white pepper
Chunks of tomatoes, bell peppers and celery are tossed with the herb sauce and baked until the vegetables are tender, and have absorbed all the liquid. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Learn how to make restaurant style Stuffed Tomato Potato Sabzi - a simple vegetarian main course recipe from our chef Archana on Ruchkar Mejwani.
Instructions to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
- Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot.
- 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.
- In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid)
- 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.
- 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.
- Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately.
- 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.
Tomato cream sauce - a healthier creamy pasta! Tomato Passata, known as Tomato Puree in America, is pureed strained tomatoes that is sold in tall bottles. Creamy Chicken Stuffed Tomatoes was the highlight of a recent friend lunch and they were not only pretty but delicious too. Stuff tomato "bowls" with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish. Recipe courtesy Katie Lee, Food Network.
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