Millennium Post

Charred sweet potato with maple syrup

Sweet Potato:
2-3 medium sweet potatoes
2 - 3 tbsp maple syrup
2 tbsp whiskey
Salt and pepper
Crispy Chickpeas:
1 cup chickpeas
Salt and pepper

Heat a small pan with oil on medium to medium-high heat, make sure chickpeas are dried and deep fry to make crispy, roughly 4-8 min.Once the desired crispness is reached, season with salt, pepper and paprika.
Sweet Potato:
In a small non-stick pan over medium-high heat, add a small amount of oil, place 3-4 sweet potato rounds in the plan, flat side down. Season with salt and pepper and sear to obtain a char, just don't burn. Flip and add the maple and whisky and toss to coat and reduce the liquid into a glaze. Set aside.
Spread a small amount of Lebna on the plate as a base, place sweet potatoes on top as desired, garnish with chickpeas, and blueberries and pomegranates if you wish.
(Courtesy: Shangri-La, New Delhi, Canadian culinary chef Quentin Galbus)
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