Best 2 Greg Colliers Sweet Potato Pikliz Recipes
Embark on a culinary journey to discover the vibrant flavors of Greg Collier's Sweet Potato Pikliz, a delightful Haitian condiment that will tantalize your taste buds and add a burst of freshness to your meals. This delectable relish combines the sweetness of roasted sweet potatoes with the tangy kick of vinegar, onions, and scotch bonnet peppers, creating a harmonious balance of flavors that will elevate any dish.
In this comprehensive guide, you'll find a step-by-step recipe for Sweet Potato Pikliz, along with variations to suit your preferences. Whether you prefer a milder or spicier version, or want to explore different flavor combinations, we've got you covered. Additionally, we'll introduce you to other Haitian pikliz recipes, such as Beet Pikliz and Cabbage Pikliz, each offering its own unique twist on this classic condiment. Get ready to add a touch of Haitian flair to your culinary repertoire and experience the magic of pikliz!
GREG COLLIER'S SWEET POTATO PIKLIZ
Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It's victory garden larder meets Caribbean flavor. If you have a well-stocked pantry, you are halfway to this relish, but note: Not every sweet potato is the same; look for the jewel variety for its vibrant orange flesh. This pikliz is mild in spice level compared to traditional versions. Serve it with Memphis Dry-Rub Ribs or Memphis Dry-Rub Mushrooms.
Provided by Nicole Taylor
Categories salads and dressings, slaws, vegetables, side dish
Time P1DT10m
Yield 3 cups (6 to 10 servings)
Number Of Ingredients 11
Steps:
- Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
- In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.
SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES
This potato gratin dish uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh leaves in some vegetable oil.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
- Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
- Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.
Nutrition Facts : Calories 208 g, Cholesterol 6 g, Fat 9 g, Fiber 5 g, Protein 5 g, Sodium 135 g
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will ensure that they cook evenly.
- Wash the sweet potatoes thoroughly: Scrub the sweet potatoes with a vegetable brush to remove any dirt or debris.
- Prick the sweet potatoes with a fork: This will help the steam escape and prevent the potatoes from bursting.
- Roast the sweet potatoes until they are tender: The cooking time will vary depending on the size of the potatoes, but they are generally done after about 45 minutes.
- Let the sweet potatoes cool slightly before handling: This will make them easier to peel and chop.
- Use a food processor to chop the sweet potatoes: This is the easiest way to get a fine, even chop.
- Add the desired seasonings to the sweet potatoes: This could include anything from salt and pepper to garlic, onion, or herbs.
- Serve the sweet potatoes immediately or store them in the refrigerator for later use: Pikliz can be stored in the refrigerator for up to 5 days.
Conclusion:
Greg Collier's Sweet Potato Pikliz is a delicious and versatile dish that can be enjoyed as a side dish, condiment, or even as a main course. The sweet potatoes provide a natural sweetness and creaminess, while the vinegar and spices give it a tangy, flavorful kick. This dish is sure to please everyone at your table.
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