Monday, July 30, 2012
I simply sliced these on an angle and put them in a large saute pan with a little coconut oil, salt, and a 1/4 cup of water. I brought the temp up so that the water boiled and cooked uncovered until the water boiled off. I was afraid the color would bleed out (this has happened before with purple potatoes I think), but it didn't!
To finish, I added just a touch of brown sugar and a pinch more salt to taste. Enjoy!