Orange-Scented Yams with Chestnuts
Presoaking the dried chestnuts results in a delicious smoky flavored stock in which to bake the orange-scented yams. Dried chestnuts are available in most Asian markets, specialty shops, and natural food stores.
Ingredients
1/3 cup dried chestnuts
2/3 cup water
6 cups yams, cut into 1-inch cubes
1 1/2 cups coarsely chopped oyster or white button mushrooms
1 1/2 cups coarsely chopped onions
3 tablespoons dried {orange peel}
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon dried {cardamom}
2/3 cup water
6 cups yams, cut into 1-inch cubes
1 1/2 cups coarsely chopped oyster or white button mushrooms
1 1/2 cups coarsely chopped onions
3 tablespoons dried {orange peel}
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon dried {cardamom}
Directions
Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened.
Preheat the oven to 400 degrees.
Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.
Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.
Serve immediately.
Preheat the oven to 400 degrees.
Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.
Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.
Serve immediately.
Ease of Preparation: Easy
Preparation Time: 15 min
soak chestnuts several hours or overnight
Cook Time: 45 min
Servings: 4 to 6 servings
Recipe By: Leslie Cerier
From: Going Wild in the Kitchen
Used with permission of Square One Publishers
Chef Suggestions
For a change, substitute nutmeg or mace for the cardamom.