Marinated Sweet Potatoes and Broccoli

The Moosewood Restaurant in Ithaca, NY is known far and wide for their vegetarian cuisine.  While I have never been to the restaurant, I do have several of their cookbooks.  Everything I have ever made from these cookbooks is a true delight.  No, I am not a vegetarian!  But there are a lot of wonderful meatless meals I like.

This recipe comes from The New Moosewood Cookbook by Mollie Katzen.  If this book is not in your cookbook collection, you don't know what you are missing!

3 medium sized sweet potatoes

Marinade:

1/2 cup walnut oil (or olive oil)
1 large clove garlic, minced
3 tablespoons lemon juice
2 tablespoons raspberry vinegar (or red wine vinegar)
1 to 1 1/2 teaspoons salt
1 tablespoon dried mustard
1 tablespoon honey
freshly ground black pepper

1 large bunch broccoli, cut into small spears

Optional garnishes:  thin slices of green apples; chopped, toasted pecans

Peel sweet potatoes, cut them in halves or quarters, then into thin slices.  Steam them.  Meanwhile, prepare the marinade.

Combine the marinade ingredients in a medium large bowl.  As soon as the sweet potato slices are tender, add them, still hot, to the marinade, and mix gently.

Steam the broccoli until bright green and just tender.  Rinse under cold water and drain completely.  Lay the broccoli spears carefully on top of the salad.  Cover tightly and marinate for several hours.

Within 15 minutes of serving, mix in the broccoli from on top.  Serve garnished with thin slices of green apple and chopped, toasted pecans.