Yams with Crispy Shallots
I love the flavour of crispy shallots, combined with the sweetness of the yams the flavour is sooooo good.4 medium yams, about 8-10 ounces each
2 large shallots, peeled and sliced very thin
3 TBSP grapeseed oil
sea salt and pepper to taste
½ cup light cream or milk
2 TBSP unsalted butter
2 TBSP real Canadian maple syrup
Method:
Peel and chop the yams, place in a large pot of salted water and boil
until soft. Drain well.
While the yams are cooking, heat the oil in a shallow fry pan, add the shallots and
fry until golden brown. Take care to stir as they tend to burn rather quickly.
Once the shallots are crispy, turn out onto a paper towel lined plate to absorb any
excess oil. Set aside.
Mash the yams until they are nice and smooth, add the butter and milk and continue to mash
until they are lump free.
Stir in the reserved shallots. Place in your serving bowl and drizzle the top with maple syrup and
an additional grind of pepper.
Serves 6
copyright© Caren McSherry 09/09
