Oven Potatoes with Vegetable-Meat Ragout
Oven potatoes with vegetable-meat ragout is a recipe featuring fresh ingredients from the root vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large waxy potatoes
- 1 Shallot
- 2 Garlic cloves
- 3 tbsp olive oil
- 250 g ground meat
- 150 g passata
- 1 bay leaf
- 1 tsp Italian herbs
- 100 g eggplant
- 100 g zucchini
- Salt
- Pepper (freshly ground)
- a pinch sugar
- 150 g Sour cream
- 1 tbsp Lemon Juice
- 1 handful dill (with flowers)
Instructions
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1.
Preheat the oven to 180°C fan. Wash, brush and dry the potatoes thoroughly. Wrap them in foil, place on a tray and bake for about 45 minutes.
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2.
Peel and finely chop the shallot and garlic. Sauté in oil, add the ground meat and brown until crumbly. Pour in passata, add bay leaf and herbs, then simmer gently for 30 minutes. Wash, peel and dice eggplant and zucchini. Add them in the last 10 minutes of cooking and let the ragout finish with the meat. Season with salt, pepper and sugar.
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3.
Remove potatoes from oven, let cool slightly, unwrap, cut crosswise and press lightly apart. Place on a tray lined with parchment and fill with ragout. Bake again for about 10 minutes.
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4.
Meanwhile whisk sour cream with lemon juice until smooth and season with salt. Wash dill, shake dry, set flowers aside and finely chop the rest.
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5.
Remove potatoes from oven, sprinkle with some dill and stir remaining dill into sour cream. Serve garnished with the flower buds.
