Mushroom Gravy with Sweet Potato Mash
Mushroom Gravy with Sweet Potato Mash
Mushrooms are a great source of potassium, which is an important mineral for helping lower blood pressure and reducing the risk of stroke. Mushrooms also provide a good dose of selenium, which works as an antioxidant protecting cells in the body from free radical damage. Mushrooms are also one of the few plant-based sources of vitamin D that is required for healthy immune function and bones. They also contain beta-glucan, which is a type of soluble fibre that activates the immune system to help fight off infections.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 medium sweet potatoes, peeled & diced
- Milk of choice
- Pinch sea salt
- Handful sliced mushrooms (portobello or white button mushrooms)
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 3 large carrots, finely chopped
- 1L vegetable stock
- 1 tbsp cornflour
- 1 tbsp tomato sauce
- Pinch sea salt & pepper
Method
- Boil sweet potato in a medium saucepan of water. Drain and mash with a little milk and sea salt.
- Pan-fry mushrooms in olive oil until soft, then transfer to a small plate.
- Add onion, garlic, rosemary and carrots to your frying pan and cook for 8 mins.
- Blitz with a hand blender until you have a smooth consistency. Strain to remove any lumps.
- Blitz with a hand blender until you have a smooth consistency. Strain to remove any lumps.
- Make a paste with the cornflour and some water, and then add it to your gravy. Keep stirring until it thickens. Stir through the remaining mushrooms and cook for a further 2 mins.
- Spoon mash in a serving bowl and top with gravy and some rosemary.
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