4 Ways with Yams
4 Ways with Yams
4 Ways with Yams. These colourful veges brighten up the dinner table in winter.
Baked Pancetta & Maple Yams with Garlic Sauce (Pictured)
Preheat oven to 200°C. Brush the outside of 8-10 yams with a scrubbing brush under cold water. Pat dry. Cut 1 garlic bulb in half. Take 100g pancetta slices out of the fridge. Wrap a slice of pancetta around each piece of yam. Place the wrapped yams and garlic bulb halves on a baking tray lined with baking paper. Roast in the oven for 30 minutes.
Remove from the oven and drizzle yams with maple syrup. Return to the oven for 5 minutes. Squeeze out the roasted garlic into a small blender. Add 150g soft tofu, 2 tbsp apple cider vinegar and the juice of 1 lemon. Blitz until well pureed.
Season to taste. Serve the warm yams seasoned with plenty of freshly ground black pepper, thyme and accompany with the garlic sauce.
Yam French Fries with Lemon Mayo
Preheat oven to 220°C. Cut yams into shoestrings and place in a large bowl. Drizzle a little olive oil and 2 tbsp caraway seeds over yams. Toss to coat evenly. Line a baking tray with baking paper.
Place yams in a single layer, leaving space between them so they get crispy on all sides (you may need to bake in batches). Bake for
10 minutes, then flip fries over with a spatula. Bake for another 10-15 minutes. They should be tender on the inside and golden and crisp on the outside. Sprinkle with salt to taste and serve with lemon mayo.
Yam & Pear Soup
Peel 750g yams, and cut into small pieces. Place in a large saucepan with 4 cups water, 1 cinnamon stick, 2 cloves garlic and 11⁄4 teaspoon salt. Bring to the boil, cover and simmer for 15 minutes until tender. Remove the cover and let it simmer for an additional 5 minutes over a medium heat. Remove and discard the cinnamon stick. Set aside.
Peel and core 2 large pears, then cut them into thin slices. In a heavy-based frying pan, over a medium heat, melt 2 tbsp butter. Add pears and sauté for about 5 minutes, stirring frequently. Add 1⁄4 cup white wine, cover and simmer for 10-12 minutes over a medium heat. Using a food processor with the steel blade or a blender, puree the yams in their water together with the pears and pan juices until smooth. Transfer to a heavy-based saucepan. Add 1/3 cup cream and 1 additional tbsp of white wine.
Season to taste. Heat very gently just before serving.
Yam Croquettes with Chives
Stir together 2 cups mashed yams and 2 tbsp chives in a large bowl. Season with salt and pepper. In a shallow bowl, place 1 cup plain flour and season with salt and pepper. In another shallow bowl, whisk 1 large egg with 1 tbsp water. In a third shallow bowl, place 11⁄2 cups bread crumbs. Form yam mixture into 5cm logs. Roll in flour, shaking off excess, dip in egg wash, then roll in 11⁄2 cups fresh bread- crumbs to coat. In a heavy medium-sized saucepan, heat 4cm vegetable oil over
a medium-high heat until hot.
In batches, fry croquettes for about 2 minutes until golden brown on all sides, turning as needed. Drain on paper towels. Serve immediately.
You can buy yams from April to September – there’s a limited supply in late autumn. Store them in a plastic bag in the fridge.