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Yam Cream With Tomato And Watercress
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
6 servings
Ilyonne Simone
@pitadas_deacucaresal- Ingredients
- Recipe
- Roasted and chopped yams1.1/2 kg
- Water1.1/2 l
- Extra Virgin Olive Oil1/2 cup
- Medium onion1 unit(s)
- Cherry or grape tomatoes10 unit(s)
- Watercress1 cup
- Salt - a generous pinch to taste
- Give the yams a good clean to remove the stuck roots, without soaking them in water, and place them in a roasting pan. Take them to the oven at medium temperature for approximately 30 min, or until when you stick a fork it gets soft, because then they will be cooked. Wait for them to cool before peeling them with the help of a small knife with a tip, and chop them like potatoes.
- In a large pan, place the chopped yams together with 1 liter of water, and wait until they start to break up, forming a cream. If you notice that it is sticking, add more water little by little.
- While the yam is boiling, chop the onion into cubes, the tomatoes in half, and tear the handful of watercress to taste and set aside.
- Put the oil in a frying pan along with the onions and wait for them to wilt slightly, add the tomatoes, season with a good pinch of salt and another pinch of pepper, stir and cover for 1 minute. Add the chopped watercress, stir, turn off the heat and set aside with the lid on.
- Return to the yam cream which at this point should be almost sticking to the bottom of your pan, and if necessary add more water, stir well, turn off the heat and use a mix to form your cream or pass it in the blender.
- Smooth cream, now add the mixture of onions with tomatoes and they will act, stir well and serve next.
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