Roasted Yam Purée With Brown Butter Recipe
- Ingredients: 17
- Serves: 8
Roasted yam purée with brown butter with butter.
Ingredients
- 1/2 cup butter
For sauce
- 1 cup mayonnaise
- 2 tbsps. tomato paste
- 2 tbsps. finely chopped onion
- 1 tbsp. finely chopped green bell pepper
- 1 tbsp. finely chopped red bell pepper
- 1 tbsp. fresh lemon juice
- 1/4 tsp. salt
For fries
- Special equipment: a deep-fat thermometer
For serving
- 1/2 cup mascarpone
- 2 tbsps. finely grated Parmigiano-Reggiano
Whisk together in medium bowl:
- 3/4 cup sour cream
- 1/4 cup milk
- 1 large egg
To serve:
- *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
- **Available at some supermarkets and specialty shops or at earthy.com.
Special equipment:
- 8 ramekins or aluminum foil muffin cups
Directions
- Step 1 Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
- Step 2 Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
For this step you will need
- Step 3 Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt.
For this step you will need
Nutrition information
Calories 369 | Carbohydrates 63 g (21%) |
Fat 12 g (18%) | Protein 4 g (7%) |
Saturated Fat 7 g (37%) | Sodium 22 mg (1%) |
Polyunsaturated Fat 1 g | Fiber 9 g (37%) |
Monounsaturated Fat 3 g | Cholesterol 31 mg (10%) |