Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, moroccan stuffed tomatoes with creamy potato puree. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE.
MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have moroccan stuffed tomatoes with creamy potato puree using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
- Prepare 4 tomatoes
- Take salt
- Make ready olive oil
- Prepare stuffing
- Take 1 cup long grain rice (cooked)
- Make ready 4 Chargrilled capsicum, multi coloured, diced
- Make ready 1/2 red onion, chopped
- Make ready 1 tbsp moroccan seasoning
- Take 2 garlic, crushed
- Get 1/4 bunch basil, chopped
- Prepare puree
- Get 4 potatoes, peeled & diced
- Get 4 tbsp coconut cream
- Take 50 grams butter
- Make ready 1 vegetable stock cube
- Get white pepper
Brush a baking dish, large enough to. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt. Sit tomatoes in a roasting tin then spoon mixture into each one, packing it down.
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.
Check halfway and cover with foil if beginning to brown too much. Serve with warm crusty bread and salad. The lingering heat of the oven slowly cooked the tomatoes until they were tender, jammy, and sweet, barely able to contain the tomato- and basil-scented arborio rice stuffed inside. The potatoes propping the tomatoes upright in the baking trays turned creamy and soft, fragrant with olive oil and fresh rosemary, with a hint of smokiness from the. Put the stuffed tomatoes on a plate and sprinkle over chopped parsley.
So that is going to wrap this up for this exceptional food moroccan stuffed tomatoes with creamy potato puree recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
