| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Fatfree, Ornish/mcdo, Potatoes | 3 | Servings | ||
INGREDIENTS
| 1 | lg | Yams; (12 – 16 Ozs) |
| 6 | Dried Apricots; Cut In Quarters | |
| 1 | Pc Fresh Ginger; 1/2" Piece, Left In Lg Pieces Or Finely Diced | |
| 1 1/2 | c | Water |
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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