After completely failing at a yam dish earlier this week I decided to go a little more wild. From the last recipe I liked the orange and brown sugar glaze with cinnamon and ginger but I didn’t have the ratios right. I found an interesting recipe on Pinterest
that led me to a House and Home article that gave me many many ideas.
This recipe instantly makes me think of thanksgiving and autumn: juicy cranberries, big carrots and yams, and pumpkins. Pretty much everything orange like leaves in autumn. Granted, it is winter right now but a warm and hearty dish is always in season – especially when it involves rather resilient root vegetables.
I love the mixed identity of yams. Are they for dinner or are they for dessert? This recipe is easily confused with the addition of fruit but rest assured, it is a formidable side dish for a dinner. Maybe one day I’ll post a yam/orange/banana recipe and use the actual knock knock joke as the title.
Although it isn’t a knock knock joke my favourite joke of all times is food-related:
Q: Why was the mushroom invited to the party?
A: Because he was a fungi (fun guy).
and just one more because it has a sliver to do with this orangey dish:
Q: Why did the person stare at the can of orange juice?
A: Because it said concentrate.
I love these jokes! I know, once you’ve settled from the side-splitting, kitchen quaking laughter let’s get back to business and get a little orange. In order to do this start playing some sweet r&b and hip-hop jams. Some good stuff in this genre has crossed my path lately and this recipe seems as good as any. Sweet jams and sweet veggies.
Watch above or watch on youtube.
Orange You Gonna Eat That? I Yams!
Makes about 15 side dishes.
- 2 pounds yams, peeled and cut in 1/4″ (3/4 cm) rounds
- 2 pounds carrots, thinly sliced into 1/4″ (3/4 ccm) rounds
- 2 1/2 cups diced granny smith apples (about 2 1/2 apples)
- 1 cup dried cranberries
- 2/3 cup packed dark brown sugar
- 1/3 cup concentrated orange juice
- 2 tablespoons butter
- 1/4 cup light molasses
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup pumpkin seeds, toasted
- 1/2 cup chopped fresh parsley
- 12 thin slices granny smith apple (about 1/2 an apple)