In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it’s all combined and smooth, put back on the heat.Don’t get rid of this water, as you will need it to cook your pasta in later. Scoop them out of the water into a bowl - using a ”spider” or slotted spoon - and lightly mash with a fork, without turning them into a purée. When the water’s boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft. Peel the sweet potatoes and cut them roughly into 2–3cm/1inch pieces. Put on a large-ish pan of water to boil, with the lid on to make it come to the boil faster.
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