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Ingredients
20 portion(s)
Sweet Potato Salad with honey mustard dressing
Salad
- 1.2kg sweet potato, peeled and diced into 3cm cubes
- 400g water
- 1 carrot, grated
- 3 shallots, thinly sliced
Honey Mustard dressing
- 100g Evoo, (in separate jug)
- 50g honey
- 50g wholegrain mustard
- 30g Fresh squeezed lemon juice, (1 lemon)
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6
50min
Preparation 20minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Add 400g room temp water to jug, place varoma on top with prepared sweet potato inside. Cook 20 mins/Varoma/ Speed 2. Preheat oven to highest temp setting (or 270 degrees)
Once sweet potato is cooked, slide onto foil lined tray and pop into oven to crispy the edges. Allow to cool before assembling.
Clean and dry mixing bowl.
Add honey, mustard and lemon juice into bowl and cook 2 mins/100deg/Spd 2 with MC off.
Set to 3 mins/ Spd 4 with MC on and slowly drizzle EVOO onto lid to mix gradually.
Once everything is cooled, combine potato, shallots and carrot with roughly 3/4 of the dressing and refrigerate until served.
Store in fridge.
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Accessories you need
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Varoma
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentBeautiful flavours.....thanks for sharing a yummy...
Beautiful flavours.....thanks for sharing a yummy recipe. Don’t think it would serve 20 though!