Soups and starters

Sweet potato chips with curried salt & coriander cumin carrot fries




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  1. Pre-heat the oven to 220°C, then peel and clean the sweet potatoes.
  2. Attach a suitable hand blender to Braun’s MQ 70 food processor accessory with its French fry discand press the sweet potatoes through the easyfilling tubeinto strips. Transfer to a bowl and coat evenly with the olive oil and a good pinch of the curry salt.
  3. Place the sweet potato strips on a baking sheet in a single layer and bake for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside.
  4. For the Sri Lankan curry salt, put the spices and salt into Braun’s MQ 20 chopper accessory. Attach to the hand blender and pulse until finely ground.
  5. For the coriander and lime tartare sauce, place the egg yolks, salt, garlic and mustard into theMQ 70 food processor accessory with its chopping insert and attach to the hand blender.While the motor is running, pour the oil in a thin, steady trickle through the filling tube - as slowly as you can to emulsify.
  6. When the sauce has thickened, add some pepper and all the other ingredients through the filling tube and pulse a few times. Season to taste.
  7. Finally, serve with coriander tartare sauce and a little more curry salt.
This recipe was prepared using Braun’s MultiQuick Hand blenderwith the MQ 20 (350 ml) chopper accessory and MQ 70 (1.5 l) food processor accessorywith its French fry discand chopping insert, like for example in our set:MQ 785 Patisserie Plus.