Recipe to Print-Gingered Yams - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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Recipe Name: |
Gingered Yams - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Potato |
Kosher: |
Dairy |
Ethnicity: |
Asian |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.48
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Place cream and ginger in saucepan and on low heat; reduce the cream by 1/3 cup.
In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving. |
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