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 This dish combines some of my favorite roots and greens. Combining sweet potatoes with these beautiful purple carrots was a great flavorful combination, but next time we get these, I'll prepare something that shows off the incredible multi colored swirl of these carrots instead of hiding them.

Roast in light coat of olive oil at 450 until slightly shriveled and smelling delicious (about 30 minutes):
1 small sweet potato, peeled and diced
3 carrots, peeled and diced
(you want an even number of both)

Steam 1 bunch of stemmed & halved swiss chard for 10 minutes or until limp
(we had 9 leaves/18 halves)
When steamed, set aside with lid on to keep warm

While roots are roasting, combine in a large bowl:

1 finely chopped green onion
3 large cloves garlic, diced
1 tomato
1 half habanero, minced
2 tsp paprika
 salt, pepper to taste
juice of 1/2 lemon

Mix well

When roots are almost done roasting, incorporate above mixture into carrots & sweet potatoes.
Roast for 5 minutes longer

Carefully remove greens and spread on large plates. Place 1/4 cup of roasted mixture on each leaf and roll together to form a loose tube.

For the sauce, I used the last of the mango sauce from earlier this week:

Run 1 chopped green onion, 1 clove garlic, 1/4 cup mango, 1/4 cup orange juice, 2 tsp balsamic vinegar,  salt and pepper in a food processor 


Listening to Air - Moon Safari
Enjoying with Bierzo Abom Dom Bueno 2007