I make a roasted sweet potato dish very frequently that Haley and I are obsessed with and never seem to get tired of. I roast the potatoes with Chinese five spice powder and toasted sesame oil. Then I saute them with soy sauce and maple syrup and toss them with cubed pieces of sprouted tofu that are also tossed with five spice. It's really quick and easy and every time I eat it I think about how great it would be for as a Thanksgiving side dish.
So I used the same idea here and just refined it a bit. I cooked the potatoes in chicken stock with five spice, onions, maple and soy and then pureed them into a soup with some heavy cream. The soup is topped with a julienne of Jerusalem artichokes, pea shoots and a drizzle of maple syrup.
So I used the same idea here and just refined it a bit. I cooked the potatoes in chicken stock with five spice, onions, maple and soy and then pureed them into a soup with some heavy cream. The soup is topped with a julienne of Jerusalem artichokes, pea shoots and a drizzle of maple syrup.