Yam vinaigrette (modified)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Yam; peeled and cut into 1/2\" chunks |
| ½ | cup | Fresh orange juice |
| 2 | tablespoons | Extra virgin olive oil; or wheat germ oil |
| 6 | tablespoons | Water; or broth |
| ¼ | cup | Champagne wine vinegar |
| 2 | tablespoons | Seasoned rice vinegar |
| 2 | tablespoons | Dijon mustard |
| Salt and pepper; freshly ground | ||
Directions
NOTES: For decorative appeal, swirl this bright yellow puree on a plate, then half-cover with hot filled pasta and steamed vegetables. *MAKES 1 cup.
*Should be stored in an airtight container in the refrigerator.
In a small saucepan of salted boiling water, cook the yam chunks until very tender, about 15 minutes; strain. Puree the yam and orange juice in a blender or food processor. With the machine running, gradually add the oil, vinegars, and mustard. Season with salt and coarsely ground pepper.
>recipe from the Hot Flash Cookbook by Cathy Luchetti (1997) Chronicle.
Original reduced used equal amount of orange juice and oil (no water).
>from Pat Hanneman >Mc-PER (2Tbs) SERVING: 60 cals, 3⅗ fat. (52% cff) Recipe by: Hot Flash by Luchetti / Hanneman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 27, 1998