Pan-Fried Sweet Potatoes with Gremolata
Gremolata is the classic garnish for osso buco, a northern Italian veal shank dish. It is a fragrant mixture of lemon zest, parsley and garlic, sometimes with added bread crumbs. Here it does a nice job of lifting the flavor of sweet potatoes. This is a lovely dish to serve alongside roast chicken or pork.
Cooking MethodPan-frying, Sauteeing
OccasionCasual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory, Sweet
Type of DishVegetable
- 4 oz pancetta, cubed 125 g
- 1 tbsp olive oil 15 mL
- 1 large sweet potato (about 1 lb/500 g), peeled and cut into 1-inch (2.5 cm) chunks
- ¼ cup butter 60 mL
- 1/3 cup bread crumbs 75 mL
- 1 small bunch flat-leaf parsley, stems trimmed, finely chopped
- Finely grated zest of 1 lemon
- Salt and freshly ground black pepper
In a heavy skillet over medium heat, combine pancetta and oil. Cook, stirring, for 1 to 2 minutes.
Toss sweet potato into pancetta. Cook, without stirring, for about 10 minutes or until sweet potato pieces are golden brown on the bottom. Using tongs, tum and cook for 6 to 10 minutes more or until tender and browned on the other side. Remove from heat, cover and set aside.
In another skillet, melt butter over medium heat until bubbling. Stir in bread crumbs and cook, stirring, until golden brown and crisp (don’t let them bum). Remove from heat and stir in parsley and lemon zest. Season to taste with salt (remember, the bacon may be salty) and freshly ground pepper.
Scrape bread crumb mixture over sweet potato mixture and toss to combine. Serve immediately.
For a nice color contrast, add a few handfuls of baby spinach to the sweet potato mixture for the last 5 minutes of cooking time.
Substitute orange zest - a flavor very compatible with sweet potatoes - for the lemon.
2011 Kathleen Sloan-McIntosh