Burnt Movie Recipe: Anjou Pigeon, Sweet Potato, Sorrel on
To make the crumb, use a deep fryer, or heat a pan of oil to 165˚C. Fry the grated sweet potato until crispy. Strain onto absorbent paper and season with the salt. Keep somewhere warm and dry. For the purée, heat the butter in a saucepan then add the sweet potato, salt, spices and stock.
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