This simple and vibrant Pan Grilled Root Salad recipe is always a crowd-pleaser. The fresh herbs flavor this dish to perfection and make each bite so savory and delicious. It would make the perfect side dish at your table.
When the root vegetables are roasted for Pan Grilled Root Salad dish, they have a naturally interesting flavor that can be described as earthy, nutty, anise-like or even buttery. They are often underused which is why serving them is always impressive. People go crazy when they see all the beautiful colors come together.
1 lb each of assorted root vegetables: yam, sweet potato, cassava, eddoes, dasheen, etc.
1 bottle of Superb Blend Exotic Curry Sauce
Fresh Herbs: parsley, coriander, mint, thyme, chives(cut fine and mixed together)
1/4 cup olive oil
2 tbsp, unsalted butter, melted
5 cloves garlic, minced fine
Put all the vegetables into a large saucepan. Fill with enough water to cover and bring to the boil. Cook for 10 - 15 minutes. Drain and peel.
Carefully cut the par-boiled vegetables into even 1/2 inch thick slices, cubes and bite sized pieces.
In a large bowl, combine half the Superb Blend Exotic Curry Sauce, the garlic, half the olive oil and half the butter. Add salt to taste. Add the vegetables, toss lightly and set aside for 5 - 10 minutes.
Heat a large skillet or cast-iron griddle. Pour on some olive oil and butter.
Place pieces of the vegetables on the hot griddle side by side in a single layer.
Cook for approximately 8 - 10 minutes turning once. Check for doneness when they are golden brown and slightly crispy. Add more olive oil if necessary.
Place cooked vegetables back in the large bowl. Sprinkle on the chopped herbs: pour on the remaining Superb Blend Exotic Curry Sauce and any remaining oil and butter. Toss lightly to coat the vegetables. Serve immediately with a tossed green salad with cucumbers and a yogurt dressing.