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Recipes Around the World International Vegetarian Union
Vegan European Recipes
Contributed by Vegetarians and Vegans from around the world
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Orange Carrots and Sweet Potatoes
from The Vegetarian Society UK -

serves 4~6

As Christmas is a special occasion, it's always a good idea to use some slightly more exotic or unusual vegetables to accompany the festive dinner.
This dish makes a delicious change from the traditional brussels sprouts and roasted parsnips.

  • 450g / 1lb sweet potatoes, peeled
  • 15g / 1/2oz vegan margarine
  • 175ml/6floz orange juice
  • 2.5cm / 1 inch piece of root ginger, peeled, grated and juice squeezed out
  • grated zest of half an orange
  • 450g / 1lb carrots, peeled and cut into matchsticks
  • salt and freshly ground black pepper
  • chopped parsley, to garnish
1. Parboil the sweet potatoes in boiling lightly salted water for 10 minutes, then drain and cut into cubes.

2. Melt the margarine in a saucepan.
Add the orange juice, ginger juice, orange zest, sweet potatoes and carrots.
Bring to the boil.
Reduce the heat, cover the pan and simmer for 8~10 minutes, until the vegetables are tender.

3. Remove the pan lid, turn up the heat and boil the liquid in the pan until syrupy, stirring frequently.
Season to taste with salt and freshly ground black pepper.

4. Transfer the glazed vegetables to a warm serving dish and sprinkle with chopped parsley.