Our Destination Dish recipe for March includes the featured ingredient "root vegetables." There are a wide variety of root vegetables and they are important "staple foods" when it comes to most diets. In this recipe by Chef Michael Scott at Tempe Mission Palms, the apples are roasted and compliment the fantastic flavor of the chosen root vegetable - sweet potato. Enjoy!
Brandied Sweet Potato and Apple Bisque Recipe:
1 cup - diced white onions
1 cup - diced celery
1 cup - diced carrot
¼ cup - chopped garlic
5 lbs - sweet potatoes, peeled and cubed
3 lbs - red apples, peeled, cored, and wedged
3 cups- brandy
1 each - cinnamon stick
1 tbsp - fresh tarragon
1 tbsp - fresh sage
1 tbsp - fresh rosemary
1 each - bay leaf
2 ¼ quarts - heavy cream
In a large stock pot, seat the onions, celery, carrots and garlic.
Add the apples and sweet potatoes. Then deglaze with brandy. Flame the brandy to burn off the alcohol, which will give a nice roasted flavor to the apples. Once the brandy has burned out and reduced, add in the herbs, cinnamon stick, bay leaf, and heavy cream.
Let simmer until potatoes are soft and falling apart. Remove the cinnamon stick and bay leaf. Puree in food processor until smooth texture. Season with salt and pepper to taste.