January 21, 2019

Healthy snacks or healthy party appetizers are hard to come by! Especially this time of year. But with a little thought and imagination you can keep things healthy by using fresh ingredients. You're always going to find garlic at the local store, along with potatoes and fresh herbs, so this recipe is simple and delicious, go on give it a try.

Crème fraiche is Frances favorite form of cream to cook with and use in the kitchen especially with smoked salmon or trout. It has a tangy hazelnut flavor to it, so it works well with seafood and poultry. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream that works well with sweet or savory delights, and makes the perfect dip to accompany sweet potato wedges.

Sweet Potato Wedges with Roasted Garlic Dip
Serves 4

3 garlic bulbs
2 tablespoons olive oil
4 sprigs thyme
1 sprig rosemary
2 large sweet potatoes, washed & cut into wedges or large match sticks
½ cup crème fraîche
Pre-heat oven to 385'f

How to make:
Peel and discard the papery outer layers from each of the whole garlic bulbs, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Place a sheet of foil on a roasting tray, then place the garlic bulbs in the center of the foil.

Drizzle 1 tablespoon of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves, then sprinkle over the rosemary and thyme. Wrap the foil around the garlic to form a parcel.

Pop the tray into the oven and roast the garlic for 45 minutes to 1 hour in the oven. After 15 minutes, add the sweet potato to the tray, drizzle with the other 1 tablespoon of olive oil and season. Roast the sweet potato for 30 mins or until cooked through. Allow the garlic to cool slightly, then squeeze the roasted cloves into a small bowl. Mash with a fork and stir in the crème fraiche. Season to taste, serve while the garlic is still warm with the sweet potatoes.If you feel really adventurous try making your own crème fraiche, it's pretty easy.

1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives, and very fresh)

How to make:
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

Chef Mark .

Copyright © 2018, 2019 Mark Allison