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SWEET POTATOES WITH FENNEL
Sweet potatoes are a good source of vitamins A & C,
and beta carotene.
Makes 6 servings
Preparation: 10 – 15 minutes + 18 minutes steaming time
6 green onions, trimmed and chopped*
12 ounces fresh fennel, trimmed and thickly sliced
(1/2-inch)*, fronds reserved for garnish
1-1/2 pounds sweet potatoes, cut into 3/4-inch wedges
kosher salt and freshly ground pepper to taste
Arrange the wedged sweet potatoes in the large steamer tray.
Steam for 12 – 15 minutes. Turn off and let sit one minute. Add
the fennel to the steamer with the sweet potatoes; steam for an
additional 8 – 10 minutes. Turn off the steamer and let sit one
minute. Transfer the steamed sweet potatoes and fennel to a
bowl. Add the reserved green onions. Season to taste with
kosher salt and freshly ground pepper. Garnish with reserved
fennel fronds to serve.
*May be done in the Cuisinart
®
food processor. Use metal blade
to chop the green onions, and the thick (6 or 8 mm) slicing disc
to slice the fennel.
Nutritional analysis per serving:
Calories 213 (3% from fat) • carbo. 49g • prot. 4g • fat 1g •
sat.fat 0g • chol. 0 mg • sod. 70g • fiber 6g
WHITE AND SWEET POTATO SALAD WITH DILL DRESSING
White and sweet potatoes combine to make this salad appealing
to the eye and to the palate.
Makes sixteen 1/2-cup servings
Preparation: about 20 minutes + 20 minutes steaming time
1-1/2 pounds new red or white potatoes, peeled if desired,
cut into 1-inch wedges
1-1/2 pounds sweet potatoes, peeled, quartered length-
wise, then cut into 1-inch lengths
3 ribs celery, thinly sliced *
1/2 pound snow peas, trimmed and thinly sliced *
1 shallot (1-1/2 ounces), peeled, cut into 1-inch pieces
1/2 cup fresh dill weed, fairly tightly packed
1-1/2 tablespoons Dijon mustard
1/4 cup white balsamic or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Fresh dill sprigs for garnish
Place the white potatoes in the large steamer tray. Place the
sweet potatoes in the second steamer tray. Fill the water
reservoir and assemble the steamer. Steam the potatoes for
18 – 22 minutes, until tender.
While the potatoes are steaming, prepare the dressing.
In a Cuisinart
®
blender or food processor fitted with the metal
blade, pulse to chop the shallot finely. Add the dill weed,
mustard, vinegar, kosher salt and pepper. Process to combine;
then with the machine running, add the olive oil in a slow
steady stream. Remove and reserve.
Turn off the steamer and unplug; let sit for 1 minute. Transfer
the potatoes to a large bowl. Toss with half the dressing. If the
salad is to be served warm, add the sliced vegetables and
remaining dressing to taste. If the salad is to be served cold,
cover and refrigerate the potato mixture and sliced vegetables
separately. About 20 – 30 minutes before serving, remove from
the refrigerator, add the sliced vegetables and dressing to
taste, and toss gently to combine. Garnish with sprigs of
fresh dill.
*May use 2 or 3 mm slicing disc of Cuisinart
®
food processor
for slicing.
Nutritional analysis per 1/2 cup serving:
Calories 159 (42% from fat) • carbo. 21g • prot. 2g • fat 7g •
sat. fat 1g • chol. 0mg • sod. 111mg • fiber 2g
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 14