|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.|
|Power-Steaming 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|
|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.|
- 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.
- Hardened glass dish
- Plastic perforated cooking tray ⅓ GN, depth 52 mm
|600 g||sweet potatoes|
|3 rashers of||bacon|
|9 sheets of||sage|
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