Yamuna Devi Recipe # 18 : Sweet Potato Salad in Maple-Lemon Vinaigrette (Shakarkand Salaad)

Here’s some more recipes by my cooking guru, Yamuna Devi. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*

woppers.jpg:  Omg!

You can prepare this salad up to 8 hours before serving. Though it is light and healthy, it is also substantial and filling, perfect as a fall or winter salad. The maple-lemon dressing is barely sweet, pleasantly warmed by candied ginger.

Cooking time: about 45 minutes,
Preparation and marinating time (after assembling ingredients): about 1 hour,
Serves: 6.

6 medium-sized sweet potatoes (about 2 pounds/1kg), washed but not peeled,
4 tablepoons maple syrup or honey,
3 tablespoons orange or tangerine juice,
3 tablespoons lemon or lemon juice,
¾ teaspoon salt,
¼ teaspoon freshly ground black pepper or 1/8 teaspoon cayenne pepper,
½ cup olive oil, or 2 tablespoons almond oil and 6 tablespoons sunflower oil,
1/3 cup finely chopped fresh coriander or parsley,
2 tablespoons chopped candied or stem ginger,
3 medium-sized tomatoes, peeled, seeded and cut into ½–inch (1.5 cm) cubes,

Prick the potatoes with a fork in 2 or 4 places, then wrap in aluminum foil. Bake in a preheated 400 F (205 C) oven for about 45 minutes or just until crushably soft.

Cool, peel, cut into ½-inch (1.5 cm) cubes and places them in a large salad bowl. Alternatively, peel the potatoes, steam them, let them cool, and cube them.

Combine the sweetener, juices, salt, cayenne or black pepper, oil, fresh herbs and ginger in a jar, cover and shake until emulsified. Pour the dressing over the potatoes, toss gently, cover and set aside, refrigerated, for 1-8 hours.

Before serving, add the tomatoes, gently toss and serve on a bed of mixed greens.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.

Posted by Kurma on 12/10/10; 7:21:59 AM

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