Broccoli with Onions and Sweet Potatoes
Brocoli con Cebollas y Camotes
Proving that simple can often be best, this stunning vegetable combination of only three ingredients, plus salt, pepper, and olive oil ranks right up there as one of the prettiest and tastiest vegetable dishes I’ve ever eaten. In Mexico huauzontle, a vegetable with a taste similar to broccoli, might be used, but it’s still a rarity in this country. Serve the vegetables next to Stuffed Chicken Breasts with Black Bean Sauce, and you’ve got a winning dinner.
Ingredients
Makes 4 servings
- 2 medium orange-skinned sweet potatoes often labeled yams; (about 1 pound), peeled and cut into 3⁄4-inch pieces
- 1 tablespoon plus 2 teaspoons olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper or to taste
- 1 pound broccoli stems trimmed and cut into short lengthwise spears
- ½ large white onion thinly sliced
Instructions
- Half fill a large deep skillet with water and bring to a boil, over medium-high heat.
- Add the sweet potatoes and cook, uncovered, until tender, about 10 minutes.
- Drain and put the hot sweet potatoes into a bowl.
- Add 1 tablespoon of the oil, ½ teaspoon of the salt, and ⅛ teaspoon pepper.
- Toss gently to coat.
- Cover and keep warm.
- In the same skillet, again pour water to about half full, and bring to a boil.
- Add the broccoli and onion.
- Cook, uncovered, until crisp tender, about 5 minutes.
- Drain.
- Add the remaining 2 teaspoons oil, the remaining ½ teaspoon salt, and ⅛ teaspoon or more pepper.
- Turn gently to coat.
- Arrange the broccoli and onion on one side of a shallow bowl or serving plate and snuggle the sweet potatoe pieces next to them.
Notes / Tips / Wine Advice:
Serve hot.