Recipe: Appetizing MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE - receta de mamá

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. 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). Even veggie-fearing kids will eat these up. This classic purée of carrot soup, called potage Crecy in France, is vibrantly colorful and aromatic.

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. Tomato purée can be turned into tomato sauce or tomato soup. 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. It's 1 cup of long grain rice (cooked).
6. Prepare 4 of Chargrilled capsicum, multi coloured, diced.
7. You need 1/2 of red onion, chopped.
8. It's 1 tbsp of moroccan seasoning.
9. It's 2 of garlic, crushed.
10. Prepare 1/4 bunch of basil, chopped.
11. You need of puree.
12. Prepare 4 of potatoes, peeled & diced.
13. It's 4 tbsp of coconut cream.
14. Prepare 50 grams of butter.
15. You need 1 of vegetable stock cube.
16. It's of white pepper.

It can be used to cook rice for a colorful side dish, or cooked with rice and Prepare the tomatoes: If desired, peel the tomatoes with a sharp serrated vegetable peeler. Halve the tomatoes and trim away any imperfections, bruises, or. Fried sea hake fillet with creamy potato puree, tomato slices, thyme and lemon. Puree the mixture in batches in a blender or food processor, and return the soup to the clean pan.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE step by step

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..

Whisk in the milk and salt and pepper taste, and heat. You can make this sassy Moroccan sweet potato soup as spicy or as mild as you'd like. Try it with tomato paste instead and add a little heat using hot sauce and/or crushed red pepper flakes. Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally..