Friday, August 31, 2012

Roots, leaves, shoots in one dish!

Here's a quick and easy side dish I fixed the other day made from the leaves, shoots, and young roots of Japanese red sweet potato in my garden.

Wash and tear, or coarsely chop, sweet potato leaves and shoot tips. Throw them in a deep frying pan and lay thin root slices on top. Cover with water and boil for 5-10 minutes. Drain off as much water as possible. Push the mixture to the side, add olive oil to the open space and sautee lots of minced garlic. Add salt and pepper and a few splashes of lemon juice or red wine vinegar.


  1. Sounds delicious Jon! and nutritious, best,
    Mary Meyer in Minnesota

  2. That looks good. Hmmn, I have a Japanese sweet potato plant outside. Maybe I'll give that a try. I can't remember if they're supposed to be red sweet potatoes though...


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