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- Ingredients
- Recipe
- Yam400 g
- Filtered water500 ml
- Cabbage stalk (butter)1 cup
- Small onion1/2 unit(s)
- Slho poro1/2 unit(s)
- grated ginger1 teaspoon
- olive oil2 tablespoon
- Salt and Black Pepper to taste
- Saffron to taste
- Small carrot1/2 unit(s)
- Coriander to taste
- Cook the yam in water, salt and saffron until it is very soft.
- Remove it from the heat and wait for it to cool a little, then hit the blender until it becomes a thick cream.
- In a medium saucepan, heat the olive oil and sauté the onion and garlic until lightly browned.
- Add the cabbage stalks and sauté a little longer.
- Add the carrot in cubes and add the yam cream to the sauté.
- Season with black pepper and adjust salt if necessary. Add the grated ginger and mix well.
- Let it cook on low heat until the carrot softens. Turn off the heat and add the chopped coriander.
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