YAM and cranberry salad
Serves 4 to 6.
Note: From "Sweet Potatoes" by April McGreger.
• 1 c. fresh cranberries
• Sea salt and freshly ground black pepper
• 2 lb. yams, peeled and cut into wedges
• 1/2 c. extra-virgin olive oil, divided
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 tbsp. sherry vinegar
• Zest and juice of 1 orange
• 1 shallot, minced
• 1 tsp. honey
• 2 c. arugula
• 1/4 c. freshly chopped parsley
Directions
Preheat oven to 400 degrees. Rinse, drain and pick through cranberries, discarding any blemished berries.
In a medium bowl, toss cranberries with 1 tablespoon olive oil, and season with salt and pepper. Spread evenly on a rimmed baking sheet and roast just until some of the cranberries begin to pop, about 8 to 10 minutes. Remove from oven and allow to cool.
In a large bowl, toss yams with 2 tablespoons olive oil, and season with salt and pepper. Remove leaves from thyme and rosemary sprigs, roughly chop them and toss with yams. Spread in a single layer on a rimmed baking sheet and roast 30 to 35 minutes, until yams are tender and golden brown around the edges. Remove from oven and allow to cool until warm.
Meanwhile, in a small bowl, whisk together vinegar, orange zest and juice, shallot and honey. Add remaining olive oil in a steady stream, whisking constantly. Season with salt and pepper.
In a large bowl, combine yams, cranberries, arugula and parsley. Season with salt and pepper. Pour vinaigrette over mixture and gently toss. Serve warm or cover and refrigerate until ready to serve.
ROASTED ROOTS WITH APPLE CIDER REDUCTION
Serves 4.
Note: "Use this recipe as a template for experimenting with the many roots and tubers available," writes Terry Walters in her "Eat Clean Live Well." Hakurei turnips — also known as Japanese turnips — are a small, white variety.
For reduction:
• 1 1/2 c. apple cider
• 1/2 c. plus 2 tbsp. apple cider vinegar
• 2 tbsp. maple syrup
• 3 whole cloves
For vegetables:
• 1 medium rutabaga, peeled
• 6 hakurei turnips (see Note)
• 1 large parsnip
• 3 burdock roots
• 2 yams
• 6 shallots, peeled and halved
• 8 garlic cloves, peeled and halved
• 4 to 5 sprigs fresh thyme
• 1/2 tsp. coarse sea salt
• 2 tbsp. extra-virgin olive oil
• 1 1/2 c. cooked chickpeas, drained
Directions
To prepare reduction: In a large saucepan over high heat, combine apple cider, apple cider vinegar, maple syrup and cloves and bring to a boil. Continue cooking, stirring frequently, until liquid reduces by half, about 30 minutes. Remove from heat and discard cloves.
To prepare vegetables: Preheat oven to 450 degrees. Scrub or peel rutabaga, turnips, parsnip, burdock and yams, cut into similar-size pieces and place in a large bowl. Add shallots, garlic, thyme, salt and olive oil. Toss to combine, evenly coating all ingredients.
Transfer to 2 (9-by-12-inch) glass baking dishes (or 1 large 13-by-18-inch sheet pan) and spread in a single layer. Roast 20 minutes. Remove from oven, add chickpeas and roast 25 minutes longer, until root vegetables are soft and lightly caramelized and chickpeas are slightly crispy. Remove from oven and slide a spatula under vegetables to release anything sticking. Drizzle with reduction (to taste), toss and serve.
velvety yam soup
Serves 6 to 8.
Adapted from "The Minnesota Homegrown Cookbook."
• 1 tbsp. olive oil
• 2 leeks, well-rinsed and chopped, white portions only
• 4 large yams, peeled and sliced
• 2 1/2 c. vegetable stock
• 2 tsp. dried dill
• 1 1/2 c. heavy cream
• 1 1/2 c. half-and-half
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. freshly ground white pepper
• Fresh dill for garnish, optional
Directions
In a medium stockpot over medium heat, warm olive oil. Sauté leeks until tender. Add yams, vegetable stock and dill, and simmer until yams are tender.
Working in batches, carefully transfer soup to a blender or food processor and purée until smooth. Add cream and half-and-half and purée until fully incorporated.
Return soup to stockpot. Cook until soup is hot but not boiling. Season with sea salt, black pepper and white pepper, garnish with fresh dill and serve.
Yams with Ginger and Green Onions
Serves 8.
Note: From Lynne Rossetto Kasper and Saveur magazine.
• 3 1/2 to 4 lb. yams, peeled and cut into 1/2-in.-thick rounds
• Kosher salt, to taste
• 6 tbsp. extra-virgin olive oil
• 16 garlic cloves, thinly sliced
• 8 large shallots, thinly sliced
• 8 green onions, cut crosswise into 1-in. pieces
• 4 jalapeños, cored, seeded and thinly sliced
• 1 (5-in.) piece ginger, peeled and cut into paper-thin matchsticks
• Freshly ground black pepper, to taste
• 2 lightly packed cups basil leaves, coarsely chopped
• 6 tbsp. freshly squeezed lime juice
Directions
Bring a large pot of salted water to a boil. Add yams and cook until tender, 8 to 10 minutes. Drain yams in a colander and transfer to a large shallow serving dish. Return pot to the stovetop.
Heat oil in the pot over medium-high heat. Add garlic, shallots, green onions, jalapeños, ginger, and salt and pepper. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low and cook, covered, stirring occasionally, until ginger has softened, 15 to 20 minutes.
Stir basil into the ginger mixture and cook, uncovered, until basil has softened and released its fragrance (but not lost its bright color), about 30 seconds. Spoon ginger-basil mixture over yams. Season with salt and pepper. Right before serving, drizzle lime juice over the top.
