Unlike the orange sweet potato, the boniato is dry, mealy and only mildly sweet, like roasted chestnuts. When cooked, its white flesh turns a grayish blue. (To minimize oxidation, cover the tuber with cold water as soon as it’s peeled.) I like to roast boniato with a leg of pork or poultry or boil it to use in salads. The creamy paprika dressing in this recipe complements the tuber’s subtle sweetness, and the fresh cheese provides a contrasting salty note and soft texture. The dressing may be made ahead, but the boniato is best fresh-cooked. Serve with a roast, grilled pork or poultry or pan-fried fish.”*
*From: www.miamiherald.com
Traducido: usando Google o Altavista/Babel Fish
Posted on:
January 10th, 2008
Curation from
Tomás
Filed Under:
1. Hispanic News,
Food
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