A Symphony of Green Vegetables on a Garlicky Japanese Sweet Potato and Walnut Purée

Lots of green veggies, on a garlicky Japanese sweet potato and walnut purée

Even if it isn’t quite spring, the markets are already displaying an inspiring abundance of vibrant green vegetables. The fresh, crisp stems of broccolini and asparagus and the sweetness of new peas beckon with their promise of spring. In this dish I combine lots of green veggies – whatever looked good in the farmers’ market – with a hearty garlicky  puree of Japanese sweet potato. I selected the Japanese sweet potato for its white flesh, as I wanted it to look a little like a bed of mashed potatoes.

Ingredients:

For the greens:

(use any or all that you fancy)

• A bunch of broccolini

• A bunch of Brussels sprouts

• A bunch of snow peas

• 1-2 fennel bulbs

• 1 kolerabi

• 2 small zucchinis

• 1-2 leeks

• 1 cup of fresh of frozen garden peas

• 3-4 tablespoons olive oil

• Salt and pepper

For the garlic sweet potato and walnut purée:

• 1 large japanese sweet potato

• 6 cloves of garlic with skins

• 50 grams of roasted walnuts (can be swapped for pine nuts, almonds or the nut of your choice)

• 1 tablespoon of lemon juice

• Salt and pepper to taste

• 1-2 tablespoons of water (as needed)

Preparation:

Prepare the vegetables for roasting: heat the oven to 400° F (200° C), and in the meantime, prepare the vegetables: Trim the woody ends of the Brussels sprouts and cut them in half lengthwise. Remove the ends of the snow peas, cut the broccoli florets as needed, slice the leeks, kohlrabi, fennel and zucchinis into half-inch slices. Peel the bottom part of the asparagus and cut them into 3-4 cm pieces. If using fresh garden peas, shell them from their pods.

Transfer all the vegetables to a large roasting pan, toss with olive oil, salt and pepper, roast until golden brown, checking on the veggies every once in a while – some will be ready before the others.

Prepare the puree: Cut the Japanese sweet potato into 2 inch pieces and place it in a small pot. Add 4 of the garlic cloves with their skins and a pinch of salt, fill it with water, and cook until soft, drain the pieces in a colander.

In a food processor, transfer the cooked sweet potatoes and add the garlic cloves (squeeze out the garlic flesh and discard the skins). Add 2 fresh peeled garlic cloves, roasted walnuts, a tablespoon of lemon juice, and salt. Process until you get a smooth cream (add a little water as needed). Correct taste if needed with lemon juice, salt and pepper.

To serve: Spread the puree on a platter, top it with the vegetables, garnish with a sprinkle of herbs.

Enjoy, Dr. Ayala