PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE
Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.
Provided by Christine Muhlke
Categories dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
- While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
- Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
- Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 226 milligrams, Sugar 6 grams, TransFat 0 grams
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
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