Preparation
600 g sweet potatoes
Peel the sweet potatoes, cut into 2 cm thick slices and put into the plastic perforated cooking tray.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
PowerDämpfen 100 °C for 16 Mins
3 rashers of bacon
½ TL butter
9 sheets of sage
75 ml milk
2 tbsp butter
brown
1 tbsp bourbon
Pepper
Salt
Dry-fry the thin bacon strips in a frying pan.
Chop the sage. Melt the butter and fry the sage.
Transfer the steamed sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt and pepper.
Tipps
The bourbon can be substituted with any other kind of whisky.
To make the brown butter, cut the butter into evenly sized pieces, put into a pan and melt over a medium heat, stirring constantly. Remove from the heat as soon as the butter turns brown and pour into a small bowl.
Zusätzliche Informationen
Rezeptnummer
Q14
Erstellt von
V-ZUG Ltd.
Erstellt am
2/27/23