 | ||||||
| ||||||
Crockpot Candied Yams
3½ to 4 lbs. yams (sweet potatoes), peeled and cut into 1" cubes
3/4 cup packed dark brown sugar
4 Tbsp. butter, melted
1½ tsp. ground cinnamon
1/4 tsp. grated nutmeg
2 Tbsp. fresh orange juice
3 Tbsp. brandy, optional
1½ tsp. grated orange zest
1/2 cup chopped toasted pecans
Place the yams/sweet potatoes in a 4 qt. electric slow cooker or crockpot.
In a medium bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and orange juice. Spoon over the yams. Cover and cook on the LOW heat setting 5½ to 6 hours, stirring once, if possible, until the yams are tender.
Stir in the brandy (if using) and orange zest. Cover and cook 5 minutes longer. Serve immediately. Yield: 8 to 12 servings.
"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
Tom Robbins
Miso, also called bean paste, is a Japanese condiment made from fermented soy beans, rice or barley and salt. Miso can aged from a few months to 3 years. There are various regional versions of miso generally classified as white (shiro) miso and red (aka) miso. Shiro miso is sweeter, while aka miso is saltier. Miso is generally used in soups, sauces, vegetable and fish marinades, dips and dressings. It is rich in protein and B vitamins, but is also high in sodium. There are some low salt varieties of miso available.
|
