Yams With Ginger And Dried Apricots

INGREDIENTS

INSTRUCTIONS

Recipe by Deborah Madison  Apricots are quite delicious with yams.
Leave the ginger in big  pieces and pull it out later, or finely chop
it and leave it with the  yams, as you wish.  If the skin on the yam
looks firm and smooth, scrub the yam.  Otherwise, peel it.  Cut the yam
into rounds slightly less than 1/2" thick, and cut each  round into
quarters, or sixths if it is very large. Combine all the  ingredients
in a small saucepan, cover with 1 1/2 C water, bring to a  boil, then
simmer, covered, for 1/2 hrs. Check the pan and add more  water, in
small increments if necessary, until the yams are  completely cooked,
another 20 minutes or so. Allow whatever liquid is  left to boil down
until a small amount of sauce is left. Pile into a  bowl and serve.
Variation: Whip the yam-apricot mixture briefly in a food processor  to
make a puree.  Yield: 3 C (3 servings) Serving size = 1 C Cal 173; Fat
0.3g; Sat Fat  0.1g; Cholesterol 0mg  Entered into MasterCook and
tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>  Recipe by:
Reversing Heart Disease, Dr. Dean Ornish Posted to Digest
eat-lf.v097.n197 by Reggie Dwork <reggie@reggie.com> on Aug 04, 1997

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“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 163.9mg
Carbohydrates: 8.8g
Fiber: 1g
Sugar: 7.5g
Protein: <1g