Plenty: Vibrant Recipes from London's Ottolenghi
Sweet Potato Wedges with Lemongrass Creme Fraiche
Page 26
| Course Type: Sides
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
An Ottolenghi take on a baked potato with sour cream – and I mean that in a very good way!
The tuber used is the sweet variety, cut into wedges and roasted with a sprinkling of dried coriander. It’s served with crème fraiche (I used Greek yogurt) flavoured with lemon grass, lime, ginger….ingredients I would never have thought to combine with dairy. With the hot red pepper and fresh coriander garnish, the dish has a decidedly Thai feel and is absolutely delicious!
I would make this dip again with the chile pepper and fresh coriander added to it and serve with crudites etc
(edited 24th April 2012) (0) comment (3) useful
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