5.18.2015

MARKET HAUL SWEET POTATO FRIES WITH RAMP PESTO

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

Ahh, long weekends. How I love them so. For once, we decided to stay put, relax in the comfort of our own city and it felt great.

The four day weekend kicked off with cookies, drinks (possibly too many) with an old friend, and a really delicious dinner. On Saturday, we made a trip to the farmer's market and took in some really great live music. We don't often venture over to the farmer's market, but man was it a treat! Never have I ever stumbled onto baby turnips or ramps before, and I was so excited to get back to the kitchen. I made this giant bowl of goodness for lunch yesterday -- we grabbed 2 forks, 2 beers and just plunked ourselves on the patio. Long weekend perfection if you ask me.

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

Market Haul Sweet Potato Fries with Ramp Pesto | Sevengrams

MARKET HAUL SWEET POTATO FRIES WITH RAMP PESTO // serves two for lunch, or more as a side

Ramps are like an onion-garlic hybrid, making them totally suitable for pesto, and really versatile. If you can't find them near where you live, simply replace with leeks. 

Ingredients:

10 baby sweet potatoes (3-4 normal size)
3 tsp cornmeal (or cornstarch, rice flour)
2 T olive oil
1/2 tsp chipotle chile

5 baby turnips (or radishes), sliced paper thin
5 radishes, sliced paper thin
microgreens

ramp pesto //
10 ramps, ends removed and roughly chopped
1/3 cup almond meal
juice from 1 lemon
1/3 cup olive oil
1 T water
s+p

What to do:

Cut the potatoes into wedges and transfer to a large bowl. Cover with cold water and let soak for 1 hour.

Make your pesto. Sauté the ramps in 1/2 T olive oil over medium heat for 5 minutes (optional step - I don't like raw onions). Combine all of the ingredients in a blender/food processor and pulse until combined. The mixture will be thick, don't worry. Set aside.

After 1 hour, drain and rinse the potatoes in a colander under cold water one last time. Dry with a dishtowel (its okay if they're still damp) and place in a large plastic bag. Add the cornmeal and shake to coat.

Preheat the oven to 450.

Transfer the potatoes back to the bowl and toss with oil and chipotle. Spread in an even layer, ideally not touching, onto a foil lined baking sheet. Use 2 sheets if you have to, to avoid crowding.

Bake on the upper and lower racks for 30 minutes, or until golden brown, gently flipping and switching positions in the oven halfway through.

When done, turn off the oven, open the oven door, and let the fries sit for 5-10 minutes to crisp up.

To serve, place the potatoes in a large bowl, along with the radishes, turnips and micro greens. You can either keep the pesto on the side, for dipping, or thin it out and use as a dressing (1 T pesto: 1 T water: 1 T oil).

4 comments:

  1. This is pretty perfect spring/summer eating - such a delicious bowl of bright + fresh goodness.

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    1. Thanks Kathryn! The weather is getting a tad chillier over here, making the warm sweet potatoes just perfect! Hope your garden is doing well x

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