RECIPES
Crispy sweet potato wedges
PREPARATION TIME
35 MINUTES
PORTIONS
4
INGREDIENTS POTATOES
1 lemon, untreated
2 sprigs of rosemary
1 kg sweet potatoes
50 ml olive oil
Salt
INGREDIENTS DIP
1 tart apple
300 g cream cheese, heavy cream
1 orange, untreated
1 tbsp honey, e.g. orange blossom honey
1 jar KOCH'S Tafelmeerrettich
INGREDIENTS POTATOES
4 mini cucumbers
Salt
Sugar
1 lemon, untreated
½ bunch dill
40 ml lemon oil, alternatively a neutral salad oil
INGREDIENTS DIP
1 tart apple
300 g cream cheese, heavy cream
1 orange, untreated
1 tbsp honey, e.g. orange blossom honey
1 jar KOCH'S Tafelmeerrettich
PREPARATION
1
Preheat the oven to 200°C (185°C fan oven) and line a baking tray with baking paper. Wash the lemon in hot water, then dry: finely grate the zest and squeeze out the juice. Strip the rosemary from the sprigs and chop finely.
2
Carefully wash the sweet potatoes, cut into wedges and mix with the lemon zest, juice, olive oil, rosemary and a little salt, then bake in the oven on the middle shelf for 20 minutes, turning occasionally.
3
For the dip, peel the apple, grate finely and mix with the cream cheese. Wash the orange in hot water, then dry: finely grate the zest and squeeze out the juice. Reduce the orange juice to a tablespoon, then cool and mix with the orange zest, apple and fish cheese, honey and horseradish. Season the dip with salt and serve with the wedges.
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