Sweet Potato and Alfredo Mulligatawny Ingredients Minor’s Vegan Alfredo Water Sweet potato, roasted, peeled, sliced Vegetable oil White onion, ¼” dice Carrot, ¼” dice Celery, ¼” dice Garlic clove, chopped Jasmine rice, cooked Parsley, chiffonade Build It In a blender, add alfredo, water and sweet potatoes. Blend until smooth, season with salt. Transfer to a medium sauce pot and bring to a simmer over low heat. In a medium sauté pan over medium heat, add oil, onions, carrots, and celery. Cook until vegetables begin to soften, about 3-4 minutes. Add garlic and cook for an additional minute. Add rice and parsley, season with salt and black pepper. Add the sautéed mixture to the alfredo-sweet potato mixture and serve immediately. Share this recipe: More Like This Ingredients The Role of Acidity in Flavor Chef Britton’s Take: Is Tarragon the Forgotten Herb? Industry Trends Dining All Day Plant Forward Make it with MINOR’S®: Vegan Alfredo
