Laurien Van Noortwijk
Recipes
Recipe
45 minutes
Easy
Share
Copy
Ingredients
| 1 larger sweet potato, peeled, sliced lengthwise (1 cm thick) |
| 4 carrots peeled, chopped into medium wedges |
| 4 dkg butter, ghee or coconut oil |
| 1 blood orange or orange juice + 1 blood orange filleted |
| 2 bunches of rucola or spinach leaves |
| 1 bunch of freshly cut herbs (e.g. basil, parsley) or the green of a spring onion |
| salt, to taste |
| - |
| For the dressing |
| 2 tbsp olive oil |
| 2 tbsp orange juice |
| 1 tbsp balsamic vinegar |
| 1 tsp dried or fresh tarragon |
| salt and pepper to taste |
Dark green leafy greens, such as lacinato kale, curly kale, spinach, chard and vegetables of a vivid, orange colour such as carrots, pumpkins and sweet potatoes are the richest in carotins that the body can produce vitamin A from.
Heat the fat in a large pot until it’s lukewarm then add the freshly squeezed blood orange juice. Place the sweet potato and the carrots in the pot, add salt, cover it and steam until soft. Add water if needed. Mix the ingredients of the dressing. Lay the sweet potato and the carrots on a plate, sprinkle rucola on it, place the filleted blood orange on top, pour the dressing around it and sprinkle the herbs or spring onion on it. It can be a special garnish to steamed or fried fish or grilled meats.
