SWEET POTATO & PORCINI SPIRALS

SERVES 1

 

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380

calories per serving

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Ingredients

•  1 sweet potato weighing 200g/7oz

•  25g/1oz dried porcini mushrooms

•  2 tsp low fat ‘butter’ spread

•  1 tbsp plain/all purpose flour

•  250ml/1 cup semi skimmed/half fat milk

•  ½ tsp dried thyme

•  Low cal cooking oil spray

•  Salt & pepper to taste

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Method

1 Peel the sweet potato and use the chipper blade to turn into thick spirals.

2 Place the porcini mushrooms in a little warm water to rehydrate for a few minutes while you cook the spirals in salted boiling water for 2-3 minutes. Drain the spirals and put to one side.

3 Gently heat the ‘butter’ in a saucepan and, when it’s melted, add the flour. Mix this together to form a roux (paste).

4 Whilst still on the heat take a whisk and gently add the milk and thyme whisking the roux all the time to make sure you end with a smooth sauce.

5 When the sauce thickens up remove from the heat.

6 Meanwhile drain and finely chop the rehydrated mushrooms.

7 Gently heat a large non-stick frying pan on the hob with a little low cal spray and add the mushrooms, spirals & sauce to the frying pan.

8 Combine well and cook for a few minutes until everything is piping hot

9 Check the seasoning and serve.

 

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CHEFS NOTE

Adjust the chilli to suit your own taste..

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