Delightful Kabocha Squash and Sweet Potato Salad
I came up with this to help speed up my digestion. It's a delightful salad with olive oil for sweet potato lovers.
You can also try cooking the veggies in a pressure cooker. Adjust the seasoning to taste. Although it's a matter of taste, it tastes delicious with a generous dash of black pepper. Recipe by Yagirinonegichan
Delightful Kabocha Squash and Sweet Potato Salad
I came up with this to help speed up my digestion. It's a delightful salad with olive oil for sweet potato lovers.
You can also try cooking the veggies in a pressure cooker. Adjust the seasoning to taste. Although it's a matter of taste, it tastes delicious with a generous dash of black pepper. Recipe by Yagirinonegichan
Cooking Instructions
- 1
Cut the sweet potato into quarters, then into 5 mm slices, and soak in water. Cut the kabocha 5 mm thick, and quarter the carrots into 3 mm chunks.
- 2
Combine and mix the well-drained sweet potato, kabocha, and carrots with the ○ ingredients in a heat-resistant dish with a lid, and heat in the microwave for 10-12 minutes until tender.
- 3
When the vegetables are cooked through, drain the excess water and roughly mash while still hot. Season with the ◆ ingredients and chill in the refrigerator to allow the flavors to blend.
- 4
Mix together the ◇ ingredients, if necessary, season with salt and pepper to taste, then it's ready to serve.
- 5
<2/15/11> My apologies. I changed the cooking method in Step 2 from a pressure pan to a microwave. But it's quicker to cook in a pressure pan.
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