Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, moroccan stuffed tomatoes with creamy potato puree. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. vegan.. . easy. . . delicious. . . Cut tops of tomatoes off to make a lid.
MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook moroccan stuffed tomatoes with creamy potato puree using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
- Take 4 tomatoes
- Get salt
- Take olive oil
- Prepare stuffing
- Make ready 1 cup long grain rice (cooked)
- Make ready 4 Chargrilled capsicum, multi coloured, diced
- Take 1/2 red onion, chopped
- Make ready 1 tbsp moroccan seasoning
- Take 2 garlic, crushed
- Make ready 1/4 bunch basil, chopped
- Prepare puree
- Get 4 potatoes, peeled & diced
- Make ready 4 tbsp coconut cream
- Take 50 grams butter
- Get 1 vegetable stock cube
- Prepare white pepper
Moroccan Stuffed Tomatoes Recipe from Anissa Helou. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed. Place the tomatoes in a baking dish with the tops off, cut side up.
Instructions to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
- Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot.
- 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.
- In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid)
- 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.
- 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.
- Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately.
- 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.
Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed. Place the tomatoes in a baking dish with the tops off, cut side up. Sprinkle the insides and tops with a pinch of salt and leave to one side. To make the tomato sauce, heat the oil in a saucepan on. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly.
So that’s going to wrap this up for this exceptional food moroccan stuffed tomatoes with creamy potato puree recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
