Recipe #1967
Sweet Potato and Roasted Garlic Purée
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 2 cups (500 mL) sweet potatoes
- 1 bulb garlic
- 2 tsp. (10 mL) olive oil
- 1/2 cup (125 mL) butter
- Salt and white pepper as needed
Preparation
Wrap sweet potatoes in aluminium foil and bake at 350°F / 175°C 45 minutes.
Cut garlic bulb in half through the middle.
Pour 5 mL (1 tsp.) oil on 2 sheets aluminium foil folded in a square.
Put the garlic bulb halves on the foil.
Seal foil over the garlic to make papillotes.
Bake 15-20 minutes.
Separate the garlic cloves from the bulbs.
Peel the cooked potatoes.
Purée potatoes and garlic in food processor, adding butter.
Adjust seasoning.
Suggestion
: Use two spoons to shape the purée. Turn one spoon in the other with a little purée. This presentation is called: quenelles.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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