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Mario Batali's Vegetable Caponata on Sweet Potato Crisps

Holiday Vegetable Caponata Sweet Potato Crisps Mario Batali
Vegetable Relish on Sweet Potato Cakes
skill level
Easy
time
30-60min
servings
15
cost
$
Contributed by :
This sweet and sour vegetable salad would also be delicious as a topping for fish, or simply, served on its own.
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ingredients
  • For the Caponata:
  • Olive Oil
  • 1/2 cup Onion (1/4-inch dice)
  • 1/2 cup Celery Root (1/4-inch dice)
  • 1/2 cup Fennel (1/4-inch dice; reserving the fennel fronds)
  • 1/2 cup Sweet Potato (1/4-inch dice)
  • Salt and Pepper
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 2 tablespoons chopped fresh Mint
  • For the Sweet Potato Cakes:
  • 2 cups Sweet Potatoes (peeled and grated)
  • 1/2 cup Rice Flour
  • 1/3 cup Almond Milk
  • 2 tablespoons Cocoa Powder
  • 2 teaspoons Ground Cumin
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 tablespoons Olive Oil
    1/2 cup Onion (1/4-inch dice)
    1/2 cup Celery Root (1/4-inch dice)
    1/2 cup Fennel (1/4-inch dice; reserving the fennel fronds)
    1/2 cup Sweet Potato (1/4-inch dice)
    Salt and Pepper
    For the Caponata: In a large cast iron skillet over medium-high heat, add about 4 tablespoons of olive oil. Saute the onions for 1-2 minutes until soft and slightly caramelized. Add the remaining vegetables and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally.
  • 2
    1/4 cup Apple Cider Vinegar
    1/4 cup Water
    2 tablespoons chopped fresh Mint
    Once the vegetables are caramelized and soft, deglaze with the vinegar and water and reduce until all the liquid has evaporated. Adjust the seasoning, and off the heat, stir in the mint.
  • 3
    2 cups Sweet Potatoes (peeled and grated)
    1/2 cup Rice Flour
    1/3 cup Almond Milk
    2 tablespoons Cocoa Powder
    2 teaspoons Ground Cumin
    Olive Oil
    Salt and Pepper
    For the Sweet Potato Cakes: In a large mixing bowl, mix together all of the sweet potato cake ingredients. Season with salt and pepper.
  • 4
    3 tablespoons Olive Oil
    In another cast iron skillet, over medium high heat, add about 3 tablespoons of olive oil. Once hot, use a tablespoon measure and scoop heaping tablespoons of the sweet potato mixture and press in the pan. The thickness should be about 1/4-inch. It may be necessary to work in batches, depending on the size of the pan. Cook the crisps for 3-4 minutes on each side, or until golden brown.
  • 5
     
    Once the sweet potato crisps are soft and and cooked through, remove to a plate lined with paper towels. Top the sweet potato crisps with the caponata and garnish with fennel fronds.
 
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