INGREDIENTS FOR SWEET POTATO RIBBONS
- 1 pack of the Lottie
- 2-3 sweet potatoes
- 2 tbsp butter
- 2 tbsp brown sugar
- ¼ cup water
- Optional: Drizzle of hot honey or chile flakes
DIRECTIONS
- Peel sweet potatoes. Tip: Use a peeler to make ribbons! If you don’t have one, cut the potato in half lengthwise, then in half again to make wedges and thinly slice into ribbons.
- In an oiled large saucepan over medium heat, add sweet potato ribbons and season with salt.
- Add butter, brown sugar and water.
- Cover and cook until potatoes are slightly softened (~10 minutes pending the thickness of your ribbons). Then, remove the lid and let the liquid reduce down to a glaze-like consistency.
- Tip: You don't want to overcrowd the pan or cook the potatoes down too much because they will break down and become mushy!
- Remove from heat and add a drizzle of hot honey or pinch of chile flake.
INGREDIENTS FOR SALSA VERDE
- 6 tablespoons red-wine vinegar
- 1/4 cup roughly chopped red onion
- 2 tablespoons dijon mustard
- 1/4 teaspoon red-pepper flakes
- 2 garlic cloves, peeled
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon black pepper
- 2 cups loosely packed chopped parsley and/or cilantro
- 1/2 cup canola oil
- Kosher salt
DIRECTIONS
- In a blender or food processor, combine dijon mustard, chopped red onion, red-pepper flakes, garlic, coriander, cumin, fennel and black pepper.
- Blend until smooth (about one minute).
- Add two cups chopped herbs and continue to blend until just incorporated (about another minute).
- Then, with the blender on medium-high speed, slowly drizzle in the oil to emulsify.
- Season with salt and you’re good to go!
- Tip: Best to use fresh but can store in sealed container in fridge for 3 days!
