Recipe Salt & Pepper Yams
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Entertaining
Salads
Snacks
A beautiful side dish, and a great intro to yams if you’ve yet to use them in your own kitchen! Dig in and thank us (well, Simon) later.
You will need
Serves 2
- 1 tablespoon plant-based butter
- 400g yams, stems removed, peeled, quartered
- Pepper and salt
- 4 shiitake mushrooms (if dried, rehydrate)
- 150ml vegetable stock
- 2 spring onions, greens sliced
To serve:
- 1 spring onion, green thinly sliced
- 1/2 lemon, cut into wedges
Recipe: Simon Toohey
Directions
-
Step 1
Add plant-based butter to a hot pan over medium-high heat. Fry the yams for 5 minutes in the melted butter with a generous pinch of salt and lots of cracked black pepper (15-20 twists of the grinder!)
-
Step 2
Add the shiitake mushrooms and stock, cover and cook for 5 minutes with lid on.
-
Step 3
Remove the lid and reduce until the liquid is gone. Add the spring onions, stir through just to warm, and remove from heat.
-
Step 4
Transfer to your serving bowl, garnish with a few fresh slices of spring onion and serve with a wedge of lemon.
Recipe: Simon Toohey
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