Yam Vinaigrette (modified)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *rav-sauce, Mcrecipe | 8 | Servings | ||
INGREDIENTS
| 1 | Yam, peeled and cut into | |
| 1/2" chunks | ||
| 1/2 | c | Fresh orange juice |
| 2 | T | Extra virgin olive oil, or |
| wheat germ oil | ||
| 6 | T | Water, or broth |
| 1/4 | c | Champagne wine vinegar |
| 2 | T | Seasoned rice vinegar |
| 2 | T | 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 <phannema@wizard.ucr.edu> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 83.6mg
Potassium: 141.5mg
Carbohydrates: 7.6g
Fiber: 2.5g
Sugar: 2.2g
Protein: <1g