How to make sweet potato rostis with mushrooms and crispy sage
6 years ago

How to make sweet potato rostis with mushrooms and crispy sage

The Independent  

Planning and cooking Christmas dinner is not for the faint of heart. Make sure you don’t scrimp on the lemon juice and lemon zest – the sweet potatoes and mushrooms are both rich, and you need some acid to give the dish a lift. Note: use the same frying pan to cook the sage leaves, then sauté the mushrooms and finally make the rostis in order to cut down on clean-up. open image in gallery Sweet potato rostis with mushrooms and crispy sage Makes about 12-15 rostis 1 medium sweet potato, about 400g​ 1 lemon Small bunch of sage leaves Small bunch of chives, about 5g, chopped 500 mixed mushrooms, either shiitake, brown button, enoki, oyster or chanterelle Olive oil Salt and pepper Wash and thoroughly dry about 20 sage leaves. When you’re ready to serve, wipe clean the frying pan and add back in the mushrooms to warm.

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