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Country Sweet Potato, Mushroom, And Haricots
Verts Salad
Oil; for frying
1
Large Sweet potato; peeled, and sliced
Paper−thin into chips
4
1
1
1
2
Ounce Raw bacon; diced
/2 Pound Assorted exotic mushrooms; cleaned, sliced
Small Red onion; julienned
/2 Pound Haricots verts; blanched
Teaspoon Vhopped garlic
Salt; to taste
Freshly−ground black pepper; to taste
Preheat the fryer. Place the sweet potato chips in the hot oil and fry until
golden brown, about 3 to 4 minutes, stirring occasionally to prevent the
chips from sticking together. In a large heated saute pan, add the bacon and
render until crispy, about 6 minutes, stirring occasionally to prevent
burning. Add the mushrooms and saute for 2 to 3 minutes or until the
mushrooms start to wilt. Add the onions, beans and garlic and continue to
saute for 2 minutes. Season the mixture with salt and pepper. Remove the
chips from the oil and drain on a paper−lined plate. Season the chips with
salt and pepper. In a mixing bowl, toss the sweet potato chips with the
mushroom mixture. This recipe yields 4 to 6 servings.
Country Sweet Potato, Mushroom, And Haricots Verts Salad
163
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