Serves: 4
Time: 1 hour
Difficulty: It’s like I'm not cooking - Easy
Healthy Level: Slim and Trim - healthy
Listening To: Music - Little Dragon, Ritual Union
INGREDIENTS:
½ small shallot
1 tablespoon diced garlic or 1 garlic clove
8 ounces sliced mushrooms
½ cup frozen sweet corn
½ cup sweet peas
½ cup shredded carrots
1 large or 2 small white yams cubed
1 handful diced green onion or chives
2 tablespoons tomato paste
2 teaspoons worcestershire sauce
¼ cup white vinegar
½ cup barbecue sauce
½ stick butter
1 ounce heavy whipping cream
1 teaspoon cayenne pepper
Salt and Pepper to Taste
DIRECTIONS:
Preheat the oven to 385 degrees.
Place the cubed white yams into an Instant-Pot and cover with water. Place on high-pressure cook for 12 minutes. You can also boil water and add the yams and cook for 15 minutes or until soft.
While the yams are cooking, add ¼ stick of butter to the pan, shallot salt and pepper until the shallot turns translucent, about 2 minutes. Then add in the garlic and cook an additional 1 minute until fragrant.
Next add in mushrooms and again salt and pepper. Once mushrooms begin to caramelize, about 3 minutes, add in the corn, peas and carrots. Cook for an additional 5 minutes.
To pick up all the brown shallot bits add in the vinegar on high heat and stir vigorously, pulling up any cooked brown bits. Next add in the tomato paste, worcestershire sauce and barbecue sauce and cook for an additional 5 minutes. Move to a 2 quart or 8 inch X 8 inch casserole dish.
Once the yams are done, drain all the water out. Mash while adding in the butter heavy whipping cream, cayenne pepper, and salt and pepper to taste. Top the vegetable mixture with the mashed yams and spread evenly. Place in the oven for 15 minutes. Remove from the oven and top with green onion / chives.
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