Yam Vinaigrette (modified) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 small: Yam, peeled and cut into 1/2" chunks
1/2 cup: Fresh orange juice,
2 tbsp: Extra virgin olive oil, or wheat germ oil
6 tbsp: Water, or broth
1/4 cup: Champagne wine vinegar,
2 tbsp: Seasoned rice vinegar,
2 tbsp: 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, 3.6 fat. (52% cff)
Recipe by: Hot Flash by Luchetti / Hanneman
Posted to MC-Recipe Digest by KitPATh on Feb 27,
1998
Source from luhu.jp
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
1998
Source from luhu.jp