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

1. Step 1 Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
2. 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

   • 1/2 cup butter
3. 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

   • 1/2 cup butter
   • 1/4 tsp. salt

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%)