ROASTED YAM PUREE WITH BROWN BUTTER
Make and share this Roasted Yam Puree With Brown Butter recipe from Food.com.
Provided by Pikake21
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
- Cool slightly.
- Melt butter in heavy large skillet over medium heat.
- Cook until butter turns light brown, about 5 minutes.
- Scoop flesh from yams into processor. Process until smooth.
- Blend in brown butter.
- Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.).
Nutrition Facts : Calories 369.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 102.2, Carbohydrate 63.3, Fiber 9.3, Sugar 1.1, Protein 3.6
YAM PUREE
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the yams in a saucepan and add cold water to cover. Bring to a boil and simmer for 30 minutes or until done. Drain.
- Peel yams when cool enough to handle. Cut into 1-inch cubes and put them through a food mill or ricer. Put the yams in a saucepan and add remaining ingredients. Blend thoroughly, stirring until blended and hot.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED FISH WITH BROWN BUTTER CORN
Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
- In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.
- Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.
PUREE OF YAMS
Provided by Pierre Franey
Categories easy, side dish
Time 45m
Yield About 3 1/2 cups
Number Of Ingredients 5
Steps:
- Place yams in a saucepan and add cold water to cover. Bring to the boil and cook 30 minutes. Drain.
- When yams are cool enough to handle peel them. Cut yams into 1-inch cubes and put them through food mill or potato ricer.
- Put potatoes into a skillet and add butter, cream and milk. Heat thoroughly, stirring.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO PUREE WITH BROWN BUTTER
The biggest mistake people make with purees in simply not cooking the main ingredient long enough in the first place. Sweet potatoes can be boiled on the stovetop in water and such but I want to make this simple. Bake, scoop and mix. That's my favorite way. I am always surprised at what a sleeper this can be. I only add a little milk here to thin it out: I find cream and milk can dilute the sweet potato flavor. It also makes a great soup whisked into hot milk and blended...
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Bake the sweet potatoes: Place the sweet potatoes in a single layer on 2 baking sheets. Put the trays in the center of the oven and bake until completely yielding when pierced with the tip of a knife, 1 hour to 1 1/2 hours.
- Make the brown butter: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat and stir in the brown sugar, molasses, dry ginger, fresh ginger, cinnamon and cloves. Set aside.
- Make the puree: When the potatoes are cooked, place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and run the potatoes through the food mill. Transfer to a large bowl and season with salt and pepper. Stir in the milk and all of the reserved brown butter mixture. Taste for seasoning.
- Finish and serve: Add a few "grates" of orange zest and then cut the orange and half and squeeze in the juice. Taste for seasoning. If the puree lacks sweetness, add a little molasses. If it lacks salt, add more salt or a splash Worcestershire Sauce.
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