Mashed Yam and Carrots (11.23.15)

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  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds carrots, peeled, chopped
  • 2 pounds yams, ends trimmed, peeled, cubed
  • 4 cups low-sodium chicken broth
  • Salt and Pepper, to taste

In Dutch oven brought up to medium-high heat, add oil. Saute the onions for 4-5 minutes with salt and pepper. Add the garlic and cook for an additional 1-2 minutes. Add the carrots, yams and additional salt and pepper. Cook for 5-6 minutes until slightly softened. Add the stock; bring to a boil. Reduce the heat and simmer until the carrots and potatoes are tender, about 20-25 minutes.

Using a lid or ladle, remove 3/4 of the cooking liquid and reserve. Working in batches, puree the mixture until slightly chunky. Add some of the reserved cooking liquid, if needed when pureeing. Taste; season with additional salt and pepper, if needed. Serve immediately.

Note: Garnish with chopped parsley.