| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *rav-sauce, Mcrecipe | 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 <[email protected]> on Feb 27, 1998
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