Scrubbed 5-6 sweet potatoes and chop into rounds (this is if you llike a bit of different texture to your mash)
Steam until soft
Mash with a dash of milk and pink salt and pepper
(I like to keep skins on for extra nutrients and fibre)
1 finely chopped onion
2 cloves fresh garlic
half a punnet of mushrooms
2 carrots cut into rounds
Heat a Tbl avocado oil in a pan
Once hot add the above ingredients and allow to brown
To make the “”white sauce”” I do use a bit of oat bran to help the thickening process.
2 cups Full Cream Organic Raw Milk
Heat the milk in a saucepan
In a teacup make a paste with:
1 tsp MSG free vegetable stock powder (Ina Paarman has a decent one, not the best but still better than most)
2 tsp oat bran
a drop or 2 of milk to make the paste
Once the milk is steaming in the saucepan add the paste and stir until thickened.
(Its thickens more as it cools down)
At this point I decided the meal definitely needed some white wine!
So in it went
1 cup white wine
1 cup peas
1 cup corn
Heat this again on the stove.
Remove from heat and add 1-2 tins of atlantic salmon (or fresh if you can find a good one)
I added some fresh oreganum from my garden.
Mix in the white sauce with the fish and vegetables
Spoon into an oven proof dish greased with a little avo oil
(I mashed most of the sweet potato but left a few whole rounds to decorate with)
Top with mash sweet potato and then decorate with the rounds.
I topped half of the dish with white cheese and some feta (this is purely for the hubby, he LOVES cheese)
I had my half without cheese as I am not a fan of melted cheese!
Pop in the oven for about 30mins or until the sweet potato rounds are nicely browned and slightly crispy.
Serve with a fresh salad!