While visiting my parents I was reminded of my dad's love of cardamom. (It reminds him of Finland--but that's a story for another day.) So when I received a sample of the new Knorr Homestlye Stock, with a challenge to use it in a recipe of my own creation, I immediately wondered how I could also use my dad's favorite Cardamom. This is the recipe I came up with. My family and I have enjoyed it twice now--I hope you'll give it a try.
Cardamom Pureed Sweet Potatoes
Cook Time: 20 min --- Total Time: 35 min
Serves: 8 half cup servings
Ingredients:
2 medium sweet potatoes (1.5 lbs total)
2 cups apple juice
1 cup chicken broth
1/4 tsp cardamom
1/8 tsp cinnamon
Fresh ground pepper
Peel Sweet potatoes with a vegetable peeler, and cut into a half to one inch pieces.
In a three-quart pot bring apple juice and chicken broth to a boil. Add sweet potatoes, cardamom and cinnamon. Cover and simmer at a low boil for 20 minutes.
Remove from heat. Puree the sweet potatoes with a stick blender, or in batches in a food processor.
Serve with a grind of fresh cracked pepper on top.
Variation: For a more rustic texture, omit 1/2 cup apple juice and mash with a potato masher instead of pureeing.
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