Recipes

Sichuan Sausage with Ember Roasted Carrots

Photo by Julie Soefer

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yields

2 servings

    Ingredients
  • 4 sweet potatoes, peeled and cubed
  • 1 quart heavy cream
  • ¼ cup sorghum syrup
  • Salt and pepper
  • 1 pomelo, juiced
  • ½ cup mascarpone cheese, plus more for serving
  • 8 large carrots
  • Sichuan sausage, sliced thin
steps
  1. Place sweet potato with heavy cream in a large pot set over medium-high heat and simmer until potatoes are tender.
  2. Once tender, drain potatoes from liquid (reserving some) and place in standing mixer. Mix until a smooth purée, adding back liquid as needed.
  3. Add sorghum to potato purée. Season with salt and pepper. Transfer to a separate bowl and set aside.
  4. To standing mixer bowl, add pomelo juice and mascarpone cheese. Whip until smooth. Set aside.
  5. Roast carrots over hot coals until they begin to char. Remove from heat and let cool.
  6. To serve, place sweet potato purée on platter and place carrots around the purée. Add dollops of mascarpone cheese and finish with slices of Sichuan sausage.
  • from Chef Chris Shepherd of Underbelly, Houston, TX

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