A great side dish for any poultry meal.
Ingredients:
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1 large Sweet Potato – peeled & sliced into 1/2cm thickness
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2-3tbsp Blu Estate Garlic Infused EVOO
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1/2c – 3/4c Blu Estate Classic EVOO
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1tsp Fennel Seeds – partially crushed
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2tsp Brown Sugar
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Handful of roasted Hazelnuts – roughly chopped
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Generous amount of fresh Parsley
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1/2tsp Lemon zest (optional)
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Salt & Pepper – to taste
Method:
1. Place peeled lamp & sliced sweet potato into a bowl. Add 1/4c Blu Estate Classic EVOO, brown sugar, fennel seeds, salt & pepper. Toss.
2. Lay slices onto a lined baking tray and place into a preheated 180oC oven – bake for approximately 30 minutes or until tender.
3. In the meantime, make the Gremolata. Combine 2-3tbsp Blu Estate Garlic Infused EVOO and 1/4c Blu Estate Classic EVOO into a food processor, add the lemon zest and parsley, then blitz until smooth. (You will require to make adjustments of oil to parsley quantity ratios – if more oil is required; add gradually.)
4. Once Sweet Potato is ready, place onto a serving plate. Drizzle the Gremolata over the top and sprinkle with crushed Hazelnuts.
5. Serve & Enjoy.
Created by Chef Chrissy P
Flavour everything Blu Estate...
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