A few days ago, I made this tasty side dish. It is a combo of purple carrots, sweet potato chunks mingled with fresh ginger & scallions. It so good. The flavour is even better, the next day, eaten like a cold salad, maybe with some grilled fish on the side. Or with a cold lentil- tomato- green salad. It is also very tasty on its own!
This is what you need:
Recipe: for 4 persons
2 large sweet potatoes, peeled & cut up into smaller chunks
7 purple carrots, peeled & cut up into smaller chunks
Maldon sea salt
piece of fresh ginger, 5 cm x 2 cm, peeled & cut up roughly
5 spring onions, cleaned & white & green parts kept, cut up roughly
a fruity evoo
1. Cook your sweet potato & your purple carrots together in some salted water until al dente. Drain well & steam them a bit, to get rid of the excess of water. Keep warm.
2. Take your food processor & add spring onions & ginger. Blitz until it forms a sort of a past, like picture above! You want smaller bits of everything, mingled well together. Taste! It has to taste just right! I added a few pinches of sea salt & 8 grins of black pepper to it & blitzed it again until it tastes like you want it to be.
3. Fry your ginger-spring onion combo in some hot fruity evoo until a bit crispy. Add this to the sweet potato-purple carrot combo & mingle everything together. Serve instantly. I served it with fried organic marinated turkey pieces, a mixed green salad & sliced cherry tomatoes from my own garden! It is also very tasty, eaten cold, the next day with a lentil-green salad. Enjoy! 🙂
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