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Categories:
sweet potatoes fennel garlic thyme olive oil tomatoes milk cheese milk lemon juice salted cracker biscuits
Viewed: 6 - Published at: 2 years agoIngredients
- 700 g sweet potatoes, peeled and cut into thin chips
- 1 bulb fennel, halved and sliced, keeping the root intact
- 1 head garlic, halved crossways
- 4-6 sprigs fresh thyme
- 6 tbsp olive oil
- 3 medium tomatoes, halved
- 200 g soft goat's cheese or sheep milk cheese
- 7 tbsp milk
- 1-2 tsp lemon juice
- 5-6 None salted cracker biscuits, crumbled
Method
- Preheat the oven to 425°F. Spread the sweet potato, fennel and garlic out on a large baking sheet and coat evenly with 4 tbsp of the oil. Roast for 20 mins. Add the thyme and the tomato halves and season to taste. Roast for another 5-10 mins.
- Mash the cheese with a fork and enough milk to make a sauce. Season and add a little lemon juice to taste, then stir in the cracker crumbs.
- When the vegetables are roasted, drizzle them with 2-3 tbsp olive oil. Serve with the dip and thick slices of bread.
