SACH Paneer/Maple Roasted Sweet Potatoes and Paneer with Brown Butter and Crispy Sage

by | Jul 10, 2021 | Cheese, Cheese and Dairy, Gluten Free, New, Non-GMO, Organic, Recipes, Uncategorized | 0 comments

Rooted in Indian cuisine, paneer is a time-tested, nutrient rich food that’s also a high-protein favorite for millions around the world. It’s a fresh cheese that doesn’t melt. Paneer is rich in healthy fats that keep you full longer. Plus, it’s all natural and completely gluten free. Did we mention, it’s got little to no sugar or carbs, making it a great Organic KETO option. Check, check and check.

Paneer is far from new, but how we approach it is far from expected. Most of the paneer available in the US today is mass-produced and lacks creativity, resulting in a product that lacks flavor. Simply said, it’s just plain boring. And we think it’s time to make a better paneer. Sach Paneer is super-soft, bursting with creative flavors, always organic and ridiculously delicious.

Maple Roasted Sweet Potatoes and Paneer with Brown Butter and Crispy Sage

Serving Size: 4  : 30 minutes 

 

INGREDIENTS: 

  • 3-4 medium sweet potatoes, cubed
  • 2 blocks of SACH paneer, cubed the same size as the sweet potatoes
  • 3 tablespoons olive oil
  • 2-3 tablespoons maple syrup, depending on desired sweetness
  • ¾ teaspoon sea salt
  • Chili flakes, optional
  • ¼ cup pomegranate seeds
  • 3 tablespoons toasted pecans
  • 4 tablespoons salted butter
  • 8-10 sage leaves

INSTRUCTIONS:

  1. Preheat oven to 425℉.
  2. Cut potatoes and paneer into cubes.
  3. In a large mixing bowl, mix together olive oil, maple syrup and salt.
  4. Then, about a cup at a time, stir in sweet potato and paneer to coat the cubes in the dressing, adding another cup after the previous batch is well mixed.
  5. Add the dressed sweet potato and paneer to a large sheet pan in one single layer. Sprinkle with another pinch of salt, and roast, stirring every 15 minutes until the cubes are crispy on a few sides.
  6. In a small saucepan, melt butter over medium heat and cook until light golden brown. Add sage leaves, and cook until crispy. Spoon sweet potatoes onto a serving plate and top with pecans, pomegranates, sage and brown butter.

 

 

 

 

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