Yam Vinaigrette (Modified)
Categories: *rav-sauce | McrecipeServes: 8 Servings
Ingredients:
- 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
Instructions:
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
1998
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