By Chef H. Delgado
November 27, 2020
Do you remember the Mushrooms Croquettes from last week? They were super creamy. Well, apart from being a very tasty "Tapa", it is also an element of this week's new recipe.
With the leftover mushrooms, and with an ingredient as seasonal as sweet potato, I have prepared a humble dish ideal for this winter, with very autumnal ingredients.
You can cook Sweet potatoes in countless ways; roasted with skin, cooked, used in stews, fried and purees. It is a very versatile ingredient because besides the salty recipes you can use it in the preparation of desserts, cakes, jams, sweets and compotes.
I have prepared some chips with it to incorporate into our chanterelle soup. It has been perfect for what I wanted, but you can cut the sweet potato any way you wish to and fry it.
If you don't have a mandolin, you can use a peeler or even a knife to slice it. Then fry it at 150 degrees in sunflower oil for about two minutes, and that's it.
Today I have decided to show you a slightly more fun and elegant way of serving this humble and simple delicacy. You can try your way, the important thing is to put a little love into it, and it will surely be lovely.
Here is my way. I hope you like it.
If you want to share any photo of the recipes that you are practicing, do not hesitate to send them to me via Facebook or Instagram, I will be happy to share your work.
Have a tasty day, and thanks for your visit.
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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