Country Sweet Potato, Mushroom And Haricots Verts Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Oil for frying,
1 large: Sweet potato, peeled and
Sliced paper-thin into,
Chips,
4 ounce: Raw bacon, diced
1/2 lbs: Assorted exotic mushrooms,
Cleaned and sliced,
1 small: Red onion, julienne
1/2 lbs: Haricots verts, blanched
2 tsp: Chopped garlic,
Salt and pepper,
Directions:
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.
Yield: 4 to 6 servings
EMERIL LIVE SHOW #EMIA61 TAILGATE PARTY
Source from luhu.jp
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.
Yield: 4 to 6 servings
EMERIL LIVE SHOW #EMIA61 TAILGATE PARTY
Source from luhu.jp
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