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'Dall & Rosemary Sweet'

No later than the following day certainly and as early as you can (assuming that you cooked the potatoes as an evening meal the day before), place the saucepan back on the stove. Bring to boil and reduce imediately to a low-medium heat. With this part of this meal you will want the textures of the dall and the onion too. Wash and finely chop aand add some more rosemary leaves and chop the onion into quite small peices but not too small and carefully place with a ladle into the saucepan. You will not want the onion to soften too much so keep heat reasonable but constant. Then use a garlic crusher and slowly add the garlic. Add the baby corn and simmer.

Serve with a sprig of rosemary to garnish. (photo right) Delicious hot or cold.

But............ If that was lunch.

In the evening why not trim up and wash then slice into three quarter inch slices and steam for 20 minutes

along wth that remaining potato you kept by. Mmmmmmmmmmmmmmmmmmmmmmmmm

The skin comes away from the sweet potato so apart from the baby corn this meal is absolutely ideal for anyone who also has a particularly soft palette. The cous cous and rosemary with dall consistency should be quite creamy to taste and with the infusion of rosemary is quite something. Rosemary (the herb) is also said to be good for remembrance. But a truly delicious combination and even nice as a sandwich filler.

And remember..... click on smaller photos to display larger photo.

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