Photo by: Jonathan Lovekin

Sweet potato wedges with lemongrass crème fraîche

Print Recipe

3 medium sweet potatoes (900g in total)
4 tbsp olive oil
1½ tsp ground coriander
¾ tsp fine sea salt
1 fresh red chilli, finely diced
15g coriander, leaves picked

Dipping sauce:
½ lemongrass stalk
200g crème fraîche
grated zest and juice of 2 limes
50g fresh root ginger, peeled and grated
½ tsp fine sea salt

My right-hand person with this book was Claudine Boulstridge. Claudine tried most of the recipes diligently and came back with criticisms, insights and general common-sensical observations. Despite her gracious nature I could always rely on her to tell me if something I’d come up with was utter rubbish. To top it all, she is also very creative. This is one of her recipes and it’s wonderful.

Serves 4

(p 26, Plenty)

Method

The method for this recipe is available in the book Plenty, available to buy here.
Plenty |
£25.00

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