Orange Carrots and Sweet Potatoes
Wishing you a very Merry Christmas
Orange carrots and sweet potatoes makes a delicious change from the traditional Brussels sprouts and roasted parsnips.
1 pound sweet potatoes, peeled
1/2 ounce margarine
6 ounces orange juice
1 inch piece root ginger, peeled, grated, juice squeezed out
Grated zest of 1/2 orange
1 pound carrots, peeled and cut into match sticks
Salt, to taste
Freshly ground black pepper to taste
Chopped parsley, for garnish
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 to 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 4 to 6 servings.