roasted sweet potatoe wedges with sea buckthorn camelina mayo

Roasted sweet potato wedges and camelina sea buckthorn oil mayo (serves 3-4 as a side dish)

Roasted sweet potato wedges

3 sweet potatoes

2 tsp smoked paprika

1 tbsp olive oil

salt

Preheat oven to 440 F. Scrub sweet potatoes clean and cut into wedges. Toss in smoked paprika, salt and olive oil. Arrange on a baking sheet and roast for 15-20 minutes until browned and softened. Serve with mayo as such or as a side dish for any meal.

Spicy camelina Sea buckthorn oil mayonnaise

1 whole egg, room temperature

2 tsp lemon juice

2 tsp dijon mustard

1 tsp smoked paprika

1 tsp cumin

1 tsp tabasco

1 tbsp NordicNordic camelina sea buckthorn oil

3/4 cup sunflower or grapeseed oil

Place egg, lemon juice, mustard, paprika, cumin, tabasco and salt into a food processor. Start machine and start pouring both oils into the mixture in a steady stream. Keep pouring until a mayo forms. Check seasoning and let stand in fridge 1 hour or more.

You can also do this with an immersion blender. Place all of the ingredients, including oils in a tall wide mouth mason jar or other jar. Place immersion blender in so that it sits firmly in bottom of jar. Set it on highest speed but don’t pull it up. Let it sit there until the mixture is thickened, then start moving it up and down until all of the oil is emulsified and incorporated.