Orange Carrots and Sweet Potatoes



This dish makes a delicious change from the traditional Brussels sprouts and roasted parsnips.

Ingredients

450g / 1lb sweet potatoes, peeled
15g / 1/2oz margarine
175ml/6floz orange juice
2.5cm / 1 inch piece root ginger, peeled, grated, juice squeezed out
Grated zest of half an orange
450g / 1pound of carrots, peeled and cut into match sticks
Salt and freshly ground black pepper
Chopped parsley, for garnish

Directions

Parboil the sweet potatoes in boiling lightly salted water
for 10 minutes, then drain and cut into cubes.
Melt the margarine in a saucepan.
Add the orange juice, ginger juice, orange zest, sweet
potatoes and carrots.
Bring to the boil.
Reduce the heat, cover the pan and simmer for 8~10
minutes, until the vegetables are tender.
Remove the pan lid, turn up the heat and boil the liquid in
the pan until syrupy, stirring frequently. Season to taste
with salt and freshly ground black pepper.
Transfer the glazed vegetables to a warm serving dish.
Sprinkle with chopped parsley.
Recipe makes four to six servings.