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Sharon and Eric's Yams Braised with Cream, Rosemary and Nutmeg Recipe

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This recipe for Sharon and Eric's Yams Braised with Cream, Rosemary and Nutmeg, by , is from Goose Night, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Collier and Eric Weaver
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp olive oil
½ cup finely chopped shallots
2 ½ tsp minced fresh rosemary
3 lbs yams, peeled and sliced into ½ inch thick rounds-cut rounds in half
1 ¼ c chicken broth
½ c heavy cream
Nutmeg



Directions:
Directions:
Sauté the shallots and rosemary in olive oil until they are tender, about three minutes

Add yams and broth (I use home made) and bring to a boil.

Cover and simmer till yams are ALMOST tender. If you cook toooo much, they get mushy.

Add cream and sprinkle with nutmeg (I like to grate my own).

Simmer about five minutes more, or until yams are very tender and the sauce thickens a bit and coats the yams.

Season with salt and pepper.





 

 

 

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