Vegetable Shapes With Creme Fraiche and Fried Leek

1. 1

   Bring two large saucepans of water to boil over high heat and place the sweet potatoes in one and the beetroots in the other.

2. 2

   Boil covered 30-40 minutes , or until tender, adding more boiling water if it starts to evaporate.

3. 3

   Drain seperatly and and set aside until cool enough to touch.

4. 4

   Remove skins from beetroots and sweet potatoes and cut both inot 1/2 inch slices.

5. 5

   Using a biscuit cutter ,cut the thin slices into shapes(i use stars or hearts.

6. 6

   ).

7. 7

   Leave to drain on paper towels.

8. 8

   Place the creme fraiche garlic and lime rind in a bowl and mix together well.

9. 9

   Refrigerate until ready to use.

10. 10

    Fill a deep heavy based saucepan one third full with oil(i use vegetable oil) heat until a cube of bread dropped into the oil browns in ten seconds.

11. 11

    cook the leek in four batches for 30 seconds or until golden brown and crisp.

12. 12

    drain on crumpled paper towels and season with salt.

13. 13

    To assemble, place a teaspoon on the cremem fraiche mixture on top of each vegetable on top with some fried leek.

* Per serving · 4 servings · Values may vary.

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