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    Posts Tagged ‘sweet potato’

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato – approximately 3 oz./person
    Carrots – approximately 3 oz./person
    Pearl Onions – approximately 3 oz./person
    Unsalted Butter – approximately 1 TBS/serving
    Brown sugar (either light or dark) – approximately 1 TBS/serving
    Fresh Ginger – grated – approximately 1 tsp./serving
    Salt/pepper

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding.
    In a skillet large enough to hold all the vegetables place one TBSP butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato approximately 3 oz./person
    Carrot approximately 3 oz./person
    Pearl Onion approximately 3 oz./person
    Butter approximately 1 TBS/serving
    Brown sugar (either light or dark) approximately 1 TBS/serving
    Ginger Powder approximately 1 tsp./serving
    Salt/pepper

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding. In a skillet large enough to hold all the vegetables place one TBS butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

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