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10
Ketchup van zoete
aardappel
1
2
3
I n g r e d i ë n t e n
water
400 g tomatenblokjes (blik)
1 fijngehakte kleine ui
1 kruidnagel
1 teentje knoflook
50 g suiker
4 el balsamicoazijn
2 druppels tabasco
2 el olijfolie
500 g zoete aardappelen, geschild
en in blokjes gesneden
Zout, peper
Tip
Bak de ui zonder te laten kleuren en zonder deksel in de Acticook
®
in de olijfolie, tot hij glazig wordt. Voeg de balsamicoazijn toe en
laat zonder deksel 2 minuten inkoken. Doe er de suiker bij en roer
2 minuten. Voeg de andere ingrediënten en de eco-dosis water
toe. Sluit de Acticook
®
.
Kies stand 1 en stel 8 minuten in.
Zet het vuur tot ongeveer een derde lager wanneer de timer rinkelt
om aan te geven dat de bereiding begint.
Kies
op het einde van de bereidingstijd stand
Mix de ketchup tot een heel gladde bereiding.
Na toevoeging van 50 cl groentebouillon of 30 cl bouillon en 20
cl room wordt uw ketchup een pittige crème van zoete aardappel
om ‘s zomers heel koud op te dienen met toast ingewreven met
knoflook.
stand
10 min
8 min
Zie foto van het recept op pagina 10
NEWACTICOOK-SEB-NL-4136736-int_NEWACTICOOK-NL-4136736-int 03/10/11 14:09 Page10
12


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