Sweet Potato and Vegetable Goulash

Name: Sweet Potato and Vegetable Goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Mushrooms; 800 g Sweet potatoes; 500 g red peppers; 1 collar Spring onions; 3 Branch/s Thyme; 1 branch/s Rosemary; 4 TABLESPOONS Oil; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Tomatoes; 50 g Radish sprouts; 1 Organic Lemon; 250 g Whole milk yoghurt

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

We simply can't get enough of sweet potatoes, especially when they are processed into veggie goulash.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Mushrooms
800 g Sweet potatoes
500 g red peppers
1 collar Spring onions
3 Branch/s Thyme
1 branch/s Rosemary
4 TABLESPOONS Oil
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Tomatoes
50 g Radish sprouts
1 Organic Lemon
250 g Whole milk yoghurt

Directions

1
Clean the mushrooms, possibly wash and halve them. Peel, wash and cut sweet potatoes into cubes of about 2 cm. Clean, wash and chop the peppers. Leek onions clean, wash and in rings cut. Wash herbs, dab dry, remove leaves and needles and chop coarsely.
2
Heat 2 tablespoons of oil gradually in a casserole dish. Sauté the mushrooms in it in portions while turning and remove. Heat 2 tablespoons of oil in the frying fat. Fry the sweet potatoes, peppers and spring onions. Stir in tomato paste and sauté briefly. Add mushrooms and herbs. Season with salt and pepper. Add 600 ml hot water, bring to the boil, cover and stew for about 5 minutes.
3
Wash and dice the tomatoes and stir into the vegetable goulash. Cover and braise for about 10 minutes.
4
Wash the sprouts and drain well. Wash lemon hot, dry and finely grate the peel. Halve the lemon, squeeze one half. Mix yoghurt with half of the lemon peel and season with 1 tsp. lemon juice, salt and pepper. Season the vegetable goulash with salt and pepper and serve. Sprinkle with radish sprouts and remaining lemon peel. Serve with lemon yoghurt. Delicious with baguette.