Home Beautiful - - DESIGN FILE -

Serves 6–8

2 tbsp olive oil

1 large onion, thinly sliced ¼ cup brown sugar

2 tbsp bal­samic vine­gar 2 tbsp water

2 medium (1kg) sweet

potatoes, scrubbed

Olive oil cook­ing spray

Ground sea salt and cracked

black pep­per

Piece of parme­san

Mi­cro chervil or other

mi­cro herb, to gar­nish

Dry pink pep­per­corns, to gar­nish

1. Heat oil in a medium non-stick fry­ing pan over a medium heat. Add onion and cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til soft but not brown. Crum­ble sugar over the top and stir un­til dis­solved for about 1 minute.

2. Stir in bal­samic and water and cook, stir­ring oc­ca­sion­ally, for 8–10 min­utes or un­til thick­ened and caramelised. Trans­fer to a heat­proof bowl and al­low to cool. This can be made up to 1 week ahead and stored in the fridge.

3. Pre­heat oven to 200°C. Grease two oven trays with oil.

Cut sweet potatoes into 1cm-thick rounds. Spread on trays and spray with olive oil. Sea­son. Roast for about 30 min­utes or un­til ten­der and lightly golden. Cool on trays.

4. Ar­range sweet potato rounds on a plat­ter and top with caramelised onion. Use a veg­etable peeler to flake parme­san. Ar­range flakes on top. Dec­o­rate with mi­cro herbs and cracked pep­per­corns. Serve.

SWEET POTATO CROSTINIS WITH CARAMELISED ONION & PARME­SAN TOP: De­tails as on page 183. BOT­TOM, FROM LEFT: Vin­tage board, $169, Mai­son et Jardin. Vin­tage forks, $20 each, The Bay Tree. Astier de Vil­latte cup (used as vase), stylist’s own. Har­mony...

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