Tomami Sweet Potatoes with herb and nut oil

#1

vegan

starter

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 1,2 kg sweet potatoes
• 1 teaspoon coriander, whole
• 2 cloves garlic
• 4-5 tbsp. olive oil
• Salt
• 1-2 tbsp. Tomami Umami
• 60 g walnuts
• 150 ml olive oil
• ½ bunch of parsley
• ½ bunch basil

INSTRUCTIONS

Cut the potatoes into elongated slices and slice a garlic clove. Season with crushed coriander seeds, salt, pepper, olive oil and Tomami Umami. Roast on a baking sheet in the oven at 200 °C until soft for approx. 20 minutes, depending on the thickness. Meanwhile roast the nuts in a dry frying pan, allow to cool and chop coarsely. Puree briefly with the remaining garlic and olive oil. Add roughly chopped basil and parsley leaves and puree again briefly. Season with salt and Tomami to taste. Drizzle the sweet potatoes with the herb oil and serve immediately.