The sweet potatoes soften in the broth to emerge creamy and bursting with flavor. Even though this exciting meal doesn’t contain chile peppers, ginger adds considerable zing. Be careful not to overdo the black pepper as it will intensify during cooking. Chanterelle or hedgehog wild mushrooms heighten the flavor in this dish, but shiitake or button mushrooms will taste good in a pinch. To make julienne sticks, cut the potato into thin disks. Stack the disks and cut into thin sticks lengthwise.

　　

Ingredients

serves 2

　　Canola oil spray

　　1 small sweet potato or yam, julienned

　　2 or 3 shallots, or 1/4 medium onion, chopped

　　Sea salt and freshly ground black pepper

　　5 to 7 mushrooms, preferably wild

　　1/2 to 3/4 pound sea or bay scallops, fresh or frozen

　　4 to 7 garlic cloves, chopped

　　1 tablespoon grated fresh ginger, or 1/2 teaspoon ground

　　1 tablespoon chopped fresh chives

　　1/3 cup broth (chicken or vegetable)

　　2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups)

　　Juice of 1/4 lemon (about 1 teaspoon)

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

　　

Step 3

Scatter the sweet potato in the pot.

　　

Step 4

Sprinkle on the shallots and lightly season with salt and pepper. Scatter on the mushrooms.

　　

Step 5

Arrange the scallops on top and lightly season with salt and pepper. Sprinkle on the garlic, ginger, and chives and pour the broth over all.

　　

Step 6

Add the green beans and drizzle with lemon juice.

　　

Step 7

Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 8

Calories: 218

　　

Step 9

Protein: 25g

　　

Step 10

Carbohydrates: 170g

　　

Step 11

Fat: 2g

　　

Step 12

Cholesterol: 41mg

　　

Step 13

Sodium: 419mg

　　

Step 14

Fiber: 5g

　　Glorious One-Pot Meals