Pace Webb: You are watching the greengirls TV. And I’m Pace, The Green Girls Food Guru. With autumn upon us, I find it only appropriate to celebrate my very favorite root vegetables; the garnet yam. That only dig yam had an incredible jewel colour, but they are loaded with vitamin A, C, and fibre. So, now we’ll pass up seconds with this starchy delight. And thought for today is recipe; we keep it simple with garnet yam mash and crispy fennel.
Even the people who don’t like fennel we’ll love it to prepare this way. Thinly sliced and roasted at high heat, so it gets really crispy and takes like almost savory flavor. So, for today’s ingredients you’ll need two pounds of garnet yams, half a cup of milk, alternative milk is totally fine, one bulb of fennel, one tablespoon of salt, two tablespoons of olive oil and one teaspoon of ground cinnamon.
Go ahead and preheat your oven to 375. So first, you want to take our fennel bulb and cut off the stocks, so hold on to these because I want to show you how to make a salad with the stocks and the fronds in our next weather zone. So, shave off the root end of the fennel. All right, set it up and then cut in half like that and then see there is a core right here, you want to take out the core and you want to cut as thin as you possibly can, nice thin slices. So, let’s go ahead and add the chopped fennel to the baking sheet in one layer, add the olive oil, sprinkle a little bit of salt, toss it together right. And let’s pop it in our oven at 375 for about 12 minutes or until it’s brown and crispy.
Now we can get started on the garnet yams. First, peel the yams. We peel the garnet yams and now let’s cut them into about eight pieces they’ll cook evenly all the way through. You want the pieces to all be about uniform size, so they cook at the same time. It’s important to start cooking root vegetables in cold water, it keep the root vegetables into boiling water, they’ll get really rusty on the outside and they will cook all the way through, I mean inside.
Now we just want these to boil until they tender about 20 minutes; I think I smell our crispy fennel. So, we are just going to set this aside in a bowl, our potatoes are boiled and tendered, so lets go ahead and drain the water. Add our milk and out salt and our cinnamon, start mashing. Garnet yams are great on their own or make a perfect side dish and add our crispy fennel on top, so you are going to get that flavor contrastive, nice and creamy and crunchy and salty. There we have our garnet yam mashed with crispy fennel. Hope you are hungry as I am. You are watching the greengirls.tv and I’m Pace the greengirls food guru. Thegreengirls.com.
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