Rahaf Amer the Executive Chef at Salt & Vine made Sweet Potato Bisque. Mattie Jackson-Selecman, the owner and sommelier at Salt & Vine talked about the wines that pair best with the bisque. Salt & Vine is a full service restaurant, wine bar, gourmet market and retail wine shop located at 4001 Charlotte Avenue, Nashville, TN 37209. For more information, visit www.saltandvinenashville.com or call (615) 800-8517.INGREDIENTS
2 sweet potatoes
1 large carrot
1 white onion
2 garlic cloves
2 T toasted curry
1 1/2 cup water
1/8 cup grated ginger
1/4 cup brown sugar
4 cups coconut milk
Salt & Pepper to taste
DIRECTIONS:
Medium dice sweet potatoes and carrots. Quarter onions and rough chop garlic. Drizzle with olive oil and season with salt and pepper. Roast in oven at 420F for 20-25 minutes, or until all vegetables are soft. Once sweet potato mix is done roasting transfer to rondo with a little olive oil on the base of the rondo pot, add ginger, toasted curry, brown sugar and water and bring to a boil and have simmer for 4 minutes. Add coconut milk and incorporate by whisking. Put in vitamix and blend until smooth and bisque consistency.
