Spinach with sweet potatoes, juniper berries and turmeric

Community Spring Cleanse 2015.

Plate made by Judit Lantos

Sometimes I choose ingredients by their colour. I love the deep green of spinach. I looked for a proper contrast and found the vibrant orange as a good counterpoint. It was irresistible paired with the deep green of spinach. We gave this combination a try a few times, and found it not only beautiful, but really tasty as well.

We fell in love with the combination: the rich creaminess of sweet potatoes and the sharp taste of spinach. As I looked for spices, I went for the colours again: I choose the bright yellow turmeric, the vibrant orange zest and the deep velvet juniper berries.

 

Spinach with sweet potatoes, juniper berries and turmeric

Serves 4

  • 2 sweet potatoes (ca.700 g), washed and cut into cubes (with skin on) (Earth)
  • 500 g spinach, washed and cut (Earth)
  • 4-6 juniper berries, ground in a mortar (Metal)
  • 1 tbsp. turmeric, if possible freshly grated (Fire)
  • Juice of 1 orange (Wood/Earth) and its freshly grated zest (Fire)
  • 1 tsp. salt (Water)
  • 100 g walnut, toasted (Fire)
  • 2 spring onions cut into thin slices (Metal)
  1. Simmer the sweet potatoes in a pan in some water or stock for 15 minutes (until tender) with the juniper berries. Keep it warm.
  2. Simmer the spinach separately in some water for 2-3 minutes, until it wilts. Mix the spinach with the sweet potatoes, season it with turmeric, the spring onion, some salt, orange juice and zest. Heat it up and fold it together.
  3. Serve it with walnuts and some aged goat cheese or spiced lentil stew.