Tuesday, May 19, 2009

salad topping - sweet taters and kabocha

This is so so easy, and something I learned from my friend Aya when I was visiting their home for an evening meal one time. Just finely chop some kabocha (Japanese pumpkin - leaving the beautiful dark green skin on) and some sweet potatoes (I usually peel mine, but you don't have to). Throw them in a pan with some olive oil, garlic, salt and pepper, and saute till tender. Let them cool a bit and then garnish a salad with their beautiful yellow and orangeness. I like mine with a creamy goma (sesame) dressing.

Served above with a slow-cooker Mediterrean dish called Chicken with Olives, a very simple name that belies its amazing flavor.

5 comments:

K and S said...

I usually eat the green part especially when it is simmered (nimono), this sounds like a great topping for salad!

Abigail (aka Mamatouille) said...

K and S - I adore nimono!

Fuji Mama said...

Mmmmmm, LOVE anything with kabocha in it!

Lo said...

Great idea to use these as a topping for salad! Love the sweetness of kabocha!

Abigail (aka Mamatouille) said...

FM - Me, too! Kabocha rocks my socks! :)

Lo - I always love watching my Japanese friends in the kitchen as they always inspire me and give me new ideas. :)