Tuesday, February 06, 2007

Roasted Sweet Potato and Cole Slaw

We had a delicious meal last night:

I roasted a peeled and coarsely chopped sweet potato in olive oil, salt, pepper, garlic, rosemary and thyme in a 225 centegrade oven until soft and browned at the edges. Mixed in some crème fraîche just before the end.

Served it with cole slaw: made a remoulade with half yoghurt/half mayonaise, salt, pepper, mustard, lemon juice and honey. Stirred into it some grated carrot and some shredded cabbage.

The biggest job of a dish like this is cleaning up! The rest is o, so simple

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