Marinated Sweet Potatoes and Broccoli

This recipe is NOT GRAP because it contains fruit vinegars. I have used the dressing on broccoli alone, or broccoli with baby carrots. I have made the dressing using a strained purée of lemon juice, umbeohi vinegar and raspberries. And I have made it following the original recipe exactly, which is my favorite.

From Moosewood Cookbook, Mollie Katzen
(paleo substitutions mine)

3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots)

Marinade:
1/2 cup walnut oil (or olive oil)
1 large clove gralic, minced
3 Tbs. lemon juice
2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar)
1.5 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper

1 large bunch broccoli, cut into small spears

Optional garnish: thin slices of green apple chopped toasted pecans

1) Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Steam until tender. (Steam baby carrots if substituting) Meanwhile, prepare the marinade.

2) Combine the marinade ingredients in a medium-large bowl. As soon as the orange vegetable is tender, add them, still hot, to the marinade. Mix gently.

3) Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.

4) Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of green apple and chopped, toasted pecans.

This recipe is great with a spicy chicken (creole or jamaican)!

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001