PKU Recipes

Roasted Red Pepper and Sweet Potato Dip

INGREDIENTS

• 1 x 290g jar Roasted red peppers
• 175g (6oz) Sweet potato
• 75g (2oz) Red onion
• Small red chilli
• 1 Clove garlic
• 1 tbsp (15ml) olive oil
• Salt

METHOD

1. Finely peel the sweet potato and cut into small cubes
2. Peel and roughly chop red onion
3. De-seed chilli, slice finely and crush garlic
4. Put olive oil in frying pan, add the prepared vegetables, 1tsp salt and stir well to coat with oil
5. Cover and cook gently over a low heat for 20 minutes until vegetables are soft but not brown. Leave to cool
6. Drain red peppers well, remove any seeds and chop roughly.
7. Put all ingredients into food processor and mix together until rough texture is obtained. Taste and add extra salt if necessary.

Tip:

Vegetables can also be roasted in the oven and remaining dip can be portioned and frozen. Amount of chilli can be varied to taste. Fresh peppers can be used but need skinning before roasting in the oven with the other vegetables for approx. 30 minutes.