Midday Fix: Trenchermen Restaurant’s chef Patrick Sheerin makes heirloom sweet potatoes
2039 W. North Avenue
Heirloom Sweet Potatoes, Miso Cream, Beer Vinegar, Radish and Greens
2# heirloom sweet potatoes from the green market
1 cup canola oil
2 Tbs Shiro miso
1 cup sour cream
1/4 teaspoon, zanthan gum
4 Tbs beer vinegar (PQM, specialty stores)
4-5 Assorted radishes from the green market
Bitter, woodsy type herbs
1 lemon, zest and juice
For the potatoes:
Scrub the potatoes and cut off any dark or bruised areas. Cut on the bias into medium size chunks. Toss with ¼ cup canola oil and salt. Lay on a parchment lined sheet tray. Bake in a 275F until the potatoes are cooked through and slightly leathery. Drizzle with beer vinegar while still warm and reserve.
For the miso cream:
Blend 1/4 of the sour cream with the miso and zanthan gum. Add 1/2 cup canola oil. Fold into the remaining sour cream, reserve cold.
For the radishes:
Shave assorted radishes thinly on a mandolin. You’ll need a bowl to season.
For the greens:
Pick and wash assorted greens, keep under a damp paper towel until ready to use
Place a circular swirl of the miso cream on a plate. Mound the potatoes on top. Lightly toss the radishes with a little bit of the lemon juice, zest and canola oil, season with salt and place randomly on the sweet potatoes. Toss the greens in the same bowl as the radishes and garnish the sweet potatoes with it.