Yam With Shallots & Prunes
Ingredients
- 2½ tablespoons olive oil
- knob of butter
- 25 g fresh root ginger peeled and finely chopped
- 1,5 cinnamon sticks
- 8 small shallots peeled
- 700 g yam peeled and cut into bite-size chunks
- 175 g ready-to-eat pitted prunes
- 1 tablespoon honey
- 400 ml vegetable or chicken stock
- small bunch of coriander finely chopped
- small bunch of mint finely chopped
- sea salt and black pepper
Instructions
- Heat the olive oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the ginger, cinnamon sticks and shallots, toss to coat well and cook for 3 minutes until the shallots begin to colour, then add the yam and cook for a further 3 minutes.
- Add the prunes and honey and pour in the stock.
- Bring to the boil, then reduce the heat, cover and cook gently for about 25 minutes.
- Toss in most of the herbs, season to taste, and cook for a further 5–6 minutes to let the flavours mingle.
- Garnish with the remaining herbs and serve immediately with plain, buttery couscous, if liked.
Notes / Tips / Wine Advice:
For yam with carrots and sultanas, replace the shallots with 3 carrots, peeled and cut into bite-size chunks, and substitute the prunes with 150 g sultanas. Follow the recipe as for Yam with shallots & prunes and serve as a side dish with grilled or roasted meats, or with couscous.