Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. Adapted from 'The Green Roasting Tin', mainly by doubling the dressing as you will want plenty of it! See recipes for Charlotte Pasta Marseilles too.
Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
- Prepare The tray bake
- Make ready 1 kg Charlotte potatoes, halved
- Get 1 tablespoon salt
- Make ready 2 tablespoons olive oil
- Get 400 g green beans
- Take 350 g bean sprouts
- Make ready The dressing
- Get 150 ml coconut milk
- Prepare 100 g chunky peanut butter
- Make ready 1 red chilli finely chopped
- Take 1 tablespoon lime juice
- Take 1 tablespoon soy sauce
- Make ready 2.5 cm ginger
- Prepare To serve
- Take Fresh coriander
It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. Toss potatoes in a bowl with half the butter and one garlic clove. Toss the green beans with the remaining butter and garlic.
Instructions to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
- Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes
- Whilst this is baking mix up the sauce until it is a nice creamy consistency. Balance the soy sauce and lime to taste. Split the sauce into separate bowls to prevent arguments…
- After 40 minutes pop the green beans and bean sprouts on top of the potatoes. Drizzle a little more oil and place back in the oven for 20 minutes.
- Serve with fresh coriander and drizzle the dressing over. It’s that easy.
Season with more salt, pepper, and Season All. Sprinkle Italian dressing mix over the top. Lay the cut vegetables, alternated, on a baking tray lined with baking paper, generously brush with oil & season with salt and pepper. See more ideas about Vegan recipes, Recipes, Vegan. Easy Indian Long Green Bean Curry with Potatoes.
So that is going to wrap this up with this special food charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
