Yuzu honey glazed Taro and Sweet Potato (serves 4) 柚子蜜香芋甘薯粒(約4份)

To PDFIngredients4 Japanese baby sweet potatoes, 150 g taro, 4 tbsp Korean yuzu honey compote, salted butter

日本小甘薯4個、芋頭150克、韓國柚子蜜4湯匙、有鹽牛油適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Parties

Food by region: Chinese

Occasion & festival: Winter/Autumn

Type of Dish: Dessert

Type of Dish: Snacks

Recipe by

Miele

Type of ingredient

Vegetables

PreparationWash the sweet potatoes. Dice into 2-cm cubes with skin on. Peel the taro and dice into 2-cm cubes. Put sweet potatoes and taro in a bowl. Steam in Miele puresteam at 100°C for 10 minutes. Stir in Yuzu honey and butter while still hot. Serve.

甘薯洗淨,連皮切成2厘米方塊。芋頭去皮,切成2厘米方塊。所有材料放碗內,進Miele蒸爐以100℃蒸10分鐘。趁熱拌入柚子蜜及牛油即可。


TipsSweet potato and taro are rich in vitamins, antioxidants and essential trace minerals, some of which are water-soluble (such as vitamin C) and some fat-soluble (such as vitamin A and carotene). Steaming vegetables helps prevent excessive heat from destroying the vitamins. It also saves time while preserving the nutrients. As certain nutrients are fat-soluble, serving veggies with some oil makes those nutrients a few times more available to the human body.

甘薯及芋頭含大量維生素、抗氧化物、微量礦物質等,包括水溶性(如維生素C)及油溶性(如維生素A及胡蘿蔔素)營養。以蒸氣烹調蔬果可避免維生素受熱力破壞,縮短烹調時間,保存營養。加入適量油脂更可讓人體吸收多幾倍油溶性養分。