|
Sweet
Potato Shoestring Garnish
source: recipe and
photograph created by www.finedinings.com
1 small sweet potato, peeled
olive oil for frying
Using a mandoline
cut long shoestring julienne strips.
Heat olive oil in a heavy deep saucepan to 350°, add a
few julienne strips at a time, the oil will bubble up and increase, use
extreme caution, do not put in large amounts. Move
potatoes around with a long tined fork until they turn golden brown. Remove with a slotted
spoon to drain on paper towels; sprinkle with salt and serve
on top first
course entrees or main dishes. They can be made 1 day ahead, covered at room temperature.
See more of my Recipes
with photograph
| 