Mashed Yam and Carrots (11.23.15)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.