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Ingredients
US|METRIC
2 SERVINGS
- 50 grams butter
- 1 Tbsp. olive oil
- 100 grams shallots (: Topped, tailed and peeled, if the shallots are large cut in half or quarters.)
- 400 grams sweet potato (: Peeled and chopped into 1cm-1.5cm chunks.)
- 150 grams carrot (: Peeled and cut into a similar size to the sweet potato.)
- 20 grams fresh ginger (: Peeled and Grated.)
- 1 tsp. dried chili flakes
- 50 grams dried dates (: Pitted weight and torn in half.)
- 1 Tbsp. tomato puree
- 1 tsp. honey
- 150 mL vegetable stock (Good Quality)
- salt
- vegetable stock
- freshly ground black pepper (: To taste, I love black pepper so I add about 1/2 teaspoon or maybe more.)
- 1 tsp. mint sauce
- 2 tsp. lemon juice
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