Wayne Gisslen

Fennel and Coriander Sweet Potatoes

Preparation info
  • About

    2

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Cut the potatoes into sticks 3 in. (7–8 cm) long and ½–¾ in. (12–20 mm) across.
  2. Cook the potatoes in simmering salted water until just tender. Do not overcook or the potatoes will be too soft and will break easily. Drain.
  3. Heat the butter in a sauté pan and sweat the shallots until soft.
  4. Add the coriander and fennel and cook until fragrant, a

Per 1 ounce (28.35 g): Calories, 35; Protein, 0 g; Fat, 1 g (26% cal.); Cholesterol, 5 mg; Carbohydrates, 6 g; Fiber, <1 g; Sodium, 10 mg.