1 kg of sweet potatoes
200 g of peas
200 g of smoked bacon, cut into cubes
3 tablespoons of red wine vinegar
2 tablespoons of mustard
salt and black pepper to taste
chopped green onion
1 kg of sweet potatoes
200 g of peas
200 g of smoked bacon, cut into cubes
3 tablespoons of red wine vinegar
2 tablespoons of mustard
salt and black pepper to taste
chopped green onion
In a pan, boil the sweet potatoes with their skins on until they're tender but still firm
Cut off the skins and cut into 1/2 cm thick slices
Keep warm
Cut off the stems and strings of the peas, cut diagonally into 2 cm thick slices
Place in a pan with boiling water and boil for 1 minute
Drain
In a skillet, fry the bacon until it's crispy and golden brown
Remove with a slotted spoon and let drain on paper towels
Add the bacon fat to a pan and add the red wine vinegar and mustard
Mix over low heat, warming thoroughly
Season to taste with salt and black pepper and pour over the peas and sweet potatoes
Add the bacon and mix
Dust with chopped green onion
Serves 4-6 people
