Macclesfield Express - - LEISURE - AN­DREW NUT­TER


NOWA­DAYS the aisles of the su­per­mar­kets are rammed with un­usual fruit and veg­eta­bles from all around the world and cus­tomers gen­er­ally just walk by. Well here’s a per­fect idea for the hum­ble pur­ple sweet potato. Serves 4

Two pur­ple sweet pota­toes

One ta­ble­spoon olive oil

One small onion – chopped

One clove gar­lic – chopped 1,000ml chicken stock One cele­riac – peeled and chopped

Two ta­ble­spoons crème frâiche To Fin­ish Crème frâiche 5. When ready to serve, re-heat then driz­zle with crème fraiche and fin­ish with baby shoots. De­li­cious!

1. Take the sweet potato, cut in half length­ways and sprin­kle gen­er­ously with salt, pep­per and a splash of olive oil. 2. Roast in a hot oven 180°C for 20 min­utes. Leave to cool, then scrape out the flesh. 3. Heat the olive oil and fry the onion and gar­lic un­til soft­ened, add the cele­riac and sim­mer for about 20 min­utes un­til cooked through. 4. Add the sweet potato, liq­uidise un­til smooth, pass through a sieve and sea­son.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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