Adapted from 101 Cookbooks
INGREDIENTS
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
1 small-medium delicata squash (or any winter squash), seeded and sliced into 1/4-inch crescents
1 medium white turnip, peeled and cut into 3/4-inch pieces
4 cups water
4 tablespoons white miso, or to taste
1/4 cup tahini
zest of one lemon
3 cups of cooked brown rice
1 avocado, sliced
1 bunch of chives, minced
toasted nori (or kale), crumbled, for serving
toasted sesame seeds
DIRECTIONS
Add
the squash and turnips to a large pot, cover with the water, and bring
to a gentle boil. Simmer until the vegetables are tender, about 15
minutes. Remove the pot from the heat and let cool just a bit.
Pour a few tablespoons of the hot water into a small bowl and whisk in the miso until blended. Stir the thinned miso back into the pot along with the tahini, and lemon zest. Taste, and adjust the broth to your liking.
To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.
If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso. Don't boil the miso.
Serves 4.
Pour a few tablespoons of the hot water into a small bowl and whisk in the miso until blended. Stir the thinned miso back into the pot along with the tahini, and lemon zest. Taste, and adjust the broth to your liking.
To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.
If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso. Don't boil the miso.
Serves 4.
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