Fennel and Sweet Potato Casserole with a Arugula Salad

A strawberry contain 40% sugar while a lemon has 70% sugar content. Though we do not feel it, this happens because of the fact that lemon has more amount of citric acid which makes it more taste like sour than a sugary one. It has approximately 3% – 6% of acid content in it.

    This combination does not exist.

    Sweet Potato 150.0 grams

    Sweet Potato

    Garlic 5.0 grams


    Red Bell Pepper 65.0 grams

    Red Bell Pepper

    White Onion 35.0 grams

    White Onion

    Arugula 35.0 grams


    Fennel 150.0 grams


    Tomato and Basil Sauce by Let's Cook 35.0 grams

    Tomato and Basil Sauce by Let's Cook

    Vegetable Stock By Let's Cook 25.0 ml

    Vegetable Stock By Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 238.0 kcal
    • |
    • Protein : 7.0 g
    • |
    • Fat : 1.0 g
    • |
    • Carb. : 54.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Fennel; wash, and split in half
    Sweet Potato; wash, peel and cut into 3-4 cubes
    Red Peppers; remove inside pith and discard seeds. Cut into large dices
    Garlic; peel and crush
    White Onion; peel and cut into wedges
    Arugula; wash and dry.
    Make the Casserole
    Put the vegetables (except the arugula) into a casserole pot. Pour in the stock. Add the garlic and Tomato & Basil Sauce. Cover the pot and let it all simmer for about 20 minutes over a gentle heat. Check the sweet potatoes after 20 minutes, cook for longer if required.
    Lightly dress the Arugula in olive oil, season and then serve with the casserole as a side.