This recipe allows you to make a quick, tasty and vegan lunch in no time, combining the French potato fricassee with a Provençale tomato into one preparation, and one dish.
When I was a kid, my grandmother used to make potato fricassee in every season. My mother and I lived at her apartment for several years after my parents separated, as explained in Robustness. My grandma had a significant influence on tastes, given she cooked so often for us. I also learned from her that with moderation, you can eat many things. She lived to be almost 100.
This sweet potato fricassee is slightly adapted from her original: you can use garlic and/or onion as the main spice for this dish. Today I only added onions as I was out of garlic. You can add either, or both, to your liking. I also substituted regular potatoes with sweet potatoes for the superior nutritional value. Another adaptation: in order to make it a full meal and not stop at only the sweet potato fricassee, I added a tomato half way through the cooking process, directly into the same frying pan. What does it take to make a tomate à la provençale? A frying pan, oil or butter, herbes de Provence, and onion or garlic. Aha! The accompanying ingredients from the two dishes are the same, and they both use a frying pan. So you can save time and make your tomate à la provençale with the fricassee in parallel, actually into one dish.
Sweet potato fricassee
- 2 sweet potatoes
- 1 white onion (use garlic instead or with it)
- 4 tbsp avocado oil
- 1 tsp herbs de provence (use thyme and oregano as substitute)
- salt and pepper to taste
- fresh parsley to taste
- 1 oz water if needed
Optional: adding tomate à la provençale
- 1 tomato
- Peel the sweet potatoes and slice them with equal thickness.
- Peel and finely chop the onion, and parsley.
- In a pan, heat the oil to medium then add the sweet potatoes. Fry for 5 minutes
- Add the onion, herbs, salt and pepper, mix and fry for another 10 minutes. If the fricassee becomes too dry, add a small amount of water, mix and cover with lid.
- Cut the tomato in two and cook it on each side for 2-3 minutes while the rest of the fricassee finishes cooking.
- Serve on plates, then sprinkle the fresh parsley at the end for decoration.