See Also: Vegetable Dishes
Color Us Orange!
From Dorothy McNett's Recipe Book 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 greens!
1-2 sweet potatoes or yams
drizzle of olive oil
1 teaspoon olive oil
1 clove garlic, finely minced
1 teaspoons all purpose flour
1/2 cup fresh carrot juice
baby greens, or spinach leaves
Wash and cut off the ends of the potatoes. Place on plate and microwave on high 1 minute per potato. (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 microwave the oil and garlic 30 seconds, whisk in flour and juice. Microwave 30 seconds, whisk well. Microwave another 30 seconds if needed to blend into a smooth yet pourable sauce. Drizzle over the potatoes and serve!
Recipe created 2007-07-18.
