Free Recipe Yam Vinaigrette (Modified)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Yam Vinaigrette (Modified) Recipe
1 sm Yam; peeled and cut into
-1/2 chunks
1/2 c Fresh orange juice
2 tb Extra virgin olive oil; or
-wheat germ oil
6 tb Water; or broth
1/4 c Champagne wine vinegar
2 tb Seasoned rice vinegar
2 tb Dijon mustard
Salt and pepper; freshly
-ground
Yam Vinaigrette (Modified) Preparation
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, 3.6 fat. (52% cff) Recipe by: Hot Flash by Luchetti / Hanneman Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 27, 1998
Cooking Temperature:
Recipe Serves: 8
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