Mustards Yams Food

MUSTARDS' YAMS

Mustards' Yams image

Provided by Trish Hall

Time 34m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds yams, unpeeled
Salt to taste
1/4 cup olive oil
3 tablespoons tamari
1 tablespoon minced fresh ginger
2 tablespoons minced scallion
1/4 cup rice wine vinegar
3/4 cup olive oil
2 scallions, minced
2 tablespoons chopped cilantro
1/2 teaspoon grated fresh ginger
1 tablespoon tamari

Steps:

Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
Cut yams in half-inch slices lengthwise.
Mix together oil, tamari, ginger and scallion and pour over potatoes.
Mix together the ingredients for the vinaigrette and reserve.
Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
Remove to a platter and drizzle vinaigrette over all.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 30 grams, Carbohydrate 44 grams, Fat 36 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 687 milligrams, Sugar 1 gram

YAM LATKES WITH MUSTARD SEEDS AND CURRY

Yam Latkes with Mustard Seeds and Curry image

Categories Food Processor Side Hanukkah Vegetarian Wheat/Gluten-Free Curry Chickpea Sweet Potato/Yam Winter Pan-Fry Bon Appétit

Yield Makes about 12

Number Of Ingredients 10

Ingredients

2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15- to 16-ounce can garbanzo beans (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil

Steps:

Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

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