See Also: Cooking Club · Vegetable Dishes · XYZ
Color Us Orange!
From Dorothy McNett's recipes at www.dorothymcnett.com. A fabulous bright orange sweet potato and carrot treat. This is perfect when cooking for 1-4 people. Recipe doubles easily and makes a wonderful buffet presentation. Use lots of fresh Central Coast of California greens!
1-2 sweet potatoes or yams
drizzle of olive oil for the pan
2 teaspoons olive oil
1 - 2 cloves garlic, finely minced
2 teaspoons all purpose unbleached flour
1/2 cup carrot juice
baby greens, or spinach leaves
Wash and cut off the ends of the potatoes. Do not peel unless necessary. Place on plate and cook in microwave 1 minute per potato to partially cook them. (A little longer if potatoes are very large). Slice into rounds about 1/4 inch thick. In heavy bottomed skillet or saute pan, drizzle in a little oil and then cook the slices until gently browned. Arrange on a bed of greens. In a glass measuring cup warm the 2 teaspoons oil and garlic 30 seconds in microwave, whisk in flour and juice. Cook 30 seconds, whisk well. Cook another 30 seconds if needed to blend into a smooth yet pourable sauce. Drizzle over the potatoes and serve!
Recipe created 2007-07-18.
