Sweet potato dip with chorizo & chicory dippers
Cater for everyone at your party with this healthy canapé of paprika dip and Spanish sausage - it's gluten and dairy-free
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 1 hr
Gluten-free, Egg-free, Low-fat, Super healthy, Dairy-free, Nut-free
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
- Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge - just bring to room temperature before serving.
- Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.
PLANNING FOR EVERYONE
All chorizo should be naturally wheat and gluten-free, but check the ingredients. (We used Unearthed sausages from Waitrose for this recipe)
PER SERVING
154 kcalories, protein 1g, carbohydrate 20g, fat 8 g, saturated fat 1g, fibre 3g, sugar 6g, salt 0,1 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2767661/
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Ingredients
- 2 large sweet potatoes
- 4 tbsp olive oil
- ½ tsp sweet smoked paprika
- 1 tbsp red wine vinegar
- small handful coriander or parsley, chopped, plus extra to serve
TO SERVE
- 250g mini cooking chorizo sausages (for special diets, see tip below)
- few heads red and white chicory , leaves separated
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 1 hr
Gluten-free, Egg-free, Low-fat, Super healthy, Dairy-free, Nut-free
Ingredients
- 2 large sweet potatoes
- 4 tbsp olive oil
- ½ tsp sweet smoked paprika
- 1 tbsp red wine vinegar
- small handful coriander or parsley, chopped, plus extra to serve
TO SERVE
- 250g mini cooking chorizo sausages (for special diets, see tip below)
- few heads red and white chicory , leaves separated
PER SERVING
154 kcalories, protein 1g, carbohydrate 20g, fat 8 g, saturated fat 1g, fibre 3g, sugar 6g, salt 0,1 g
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15 December 2012
lynn commented on this recipe
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