Sunday, October 22, 2017

ROASTED SWEET POTATO WITH PANCH PHORON ENJOY DAN:

       ROASTED SWEET POTATO WITH PANCH PHORON by CHEF DAN:
Serves 4

INGREDIENTS:
4 sweet potatoes, peeled and cut into 1-inch chunks
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sea salt
3 pinches panch phoron (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Heat a dry cast-iron skillet over medium-heat; roast stirring often to prevent burning.
2.   When very fragrant, remove from heat about 3 minutes, set aside.
3.   Place the sweet potato chunks in a bowl.
4.   Add olive oil, garlic, salt and panch phoron and toss to evenly coat the potato chunks.
5.   Spread the sweet potato chunks onto a prepared baking sheet.
6.   Bake for 30 minutes or until lightly browned and crisp.
7.   Turning them with a spatula after 15 minutes.


PANCH PHORON:
1 Tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1-1/2-teaspoons fenugreek seeds
COMBINE the seeds and store in an airtight jar.

ENJOY DAN:                         FOR THE LOVE OF COOKING AND SHARING!!




No comments:

Post a Comment