Salt-baked Potato Halves with Topping
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 ¾ cups coarse salt
- 4 thyme (chopped)
- 4 rosemary (chopped)
- 8 Sweet potato
- 4 ½ cups carrots (sliced, one grated)
- butter
- 1 pc fresh ginger (4 cm long; grated)
- 1 ½ cups Crème fraiche
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
2.
Sprinkle a baking tray with the salt and the herbs and place the potatoes on top. Bake low in the oven for 60-70 min.
3.
Cook the carrots in boiling salt water for around 10-15 minutes. Drain but retain some of the water. Puree the carrots and stir in 1-3 tsp butter and the ginger. Season with 2 tbsp creme fraiche and add 1-2 tbsp of the water. Season with salt and ground black pepper.
4.
Halve the potatoes and spread with the carrot cream. Place a generous dollop of creme fraiche on top and garnished with grated carrot and herbs.
