| 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 <phannema@wizard.ucr.edu> on Feb 27,
1998
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