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recipes

​Enjoy these wonderful, creative,
and simple lavender recipes.

Sweet potato crisps with Lavender Aioli

5/31/2018

4 Comments

 

Makes 75 to 100 crisps 
from www.
\motherearthliving.com

As an appetizer or a snack, bake these slices to the desired crispness and eat them with as little or as much Lavender Aioli as you like.

• 2 large sweet potatoes
• 3 tablespoons olive oil

1. Preheat oven to 375°F. Peel the potatoes and slice diagonally to create elongated rounds. Keep the slices as thin as possible, about 1/8 inch.

2. In a large bowl, toss the potato slices with oil and spread them in a single layer on lightly oiled baking sheets.

3. Place in a preheated oven for 8 to 12 minutes or until light brown on the bottom of each slice.

4. Remove the baking sheets, flip the slices, return to oven and cook for another 5 to 10 minutes or until lightly brown and crisp (some crisps may cook faster than others; remove from oven as soon as they are done). Season to taste with salt and pepper.

5. Allow the crisps to cool on wire racks. Serve slightly warm or at room temperature with a dollop of Lavender Aioli.

Lavender Aioli

To use as a delicate sauce for summer vegetables, thin with 1 to 2 additional tablespoons lemon juice.

• 1 cup olive oil
• 6 cloves garlic, unpeeled and crushed
• 2 fresh lavender sprigs (leaves and flowers) bruised
• 3 eggs
• 1 tablespoon lemon juice

1. In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.

2. Remove from heat just before oil starts to bubble. Allow to cool to room temperature.

3. With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs.

4. In a food processor or blender, process the eggs and lemon juice until well blended. With the motor running, add the lavender oil a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.

5. Season to taste with salt and black pepper.

6. Refrigerate for up to 2 days or use immediately. Aioli thickens on chilling.

3. Place in a preheated oven for 8 to 12 minutes or until light brown on the bottom of each slice.
​
4. Remove the baking sheets, flip the slices, return to oven and cook for another 5 to 10 minutes or until lightly brown and crisp (some crisps may cook faster than others; remove from oven as soon as they are done). Season to taste with salt and pepper.

5. Allow the crisps to cool on wire racks. Serve slightly warm or at room temperature with a dollop of Lavender Aioli.
4 Comments
Michelle Metzler
6/11/2018 12:22:14 pm

Where is the recipe for the Lavender Aioli?

Reply
AKL Staff
6/11/2018 01:44:09 pm

Aloha! The page has been updated, sorry that it was missing some information.

Reply
Carrie Rice
6/11/2018 01:10:25 pm

Ditto! Where is the recipe for the Lavender Aioli? Can't wait to try them, but need that missing component!

Reply
AKL Staff
6/11/2018 02:35:10 pm

Aloha! The page has been updated, sorry that it was missing some information. Enjoy!

Reply



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Phone: 808.878.3004
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© 2018 Ali'i Kula Lavender   1100 Waipoli Road Kula, Hawaii   Phone: 808.878.3004   Farm Hours: Fri-Mon 10am to 4pm
  • Home
  • Shop
    • Shop All
    • Featured Lavender Bundles
    • Bath & Body
    • Apparel & Accessories
    • Kitchen & Culinary
    • Lavender For Pets
    • Home & Office
    • Gift Card
    • Sale Items
    • Find A Shop Near Me
  • Visit the Farm
    • Daily Lavender Farm
    • Lavender Events
  • Explore Lavender
    • Lavender Gardening & Growing
    • Lavender Health & Beauty
    • Lavender at Home
    • Lavender Culinary & Recipes
    • Lavender News & Articles
  • About The Farm
    • ALI’I CHANG’S LEGACY
    • FAQ
    • Contact Us
    • The Farm
  • Category
  • Newsletter