20 of March 2019
If the sweet potato wants to speak to us, Ipomoea batatas will tell about himself botanically. And you will have to admit it's right, after all ... it is a sweet potato, not a potato (other botanical families). But ... the world knows this root as yams, sweet potato, kumara...
SWEET POTATOES OR YAMS?
BAKED SWEET POTATO (200 gram - 170 cal)
vitamin A 214 %
vitamin C 52 %
manganese 43 %
copper 36 %
vitamin B6 34 %
biotin 29 %
fiber 24 %
potassium 20 %
vitamin B3 19 %
vitamin B1 18 %
vitamin B2 16 %
phosphorus 15 %
magnesium 13 %
calcium 8 %
iron 6 %
It sounds cool, and it's always the same: big, orange, white, red or pink, sweet thanks to the beta-carotene content. It has many health benefits, a low glycemic index, and in 100 grams it contains only 86 calories! And this rich in micronutrients and vitamins root has been state-approved as the main state vegetable in Louisiana (in 2003) and in North Carolina (in 1995). Both states are covered by huge crops of sweet potatoes, which are well-proven in the world culinary art for thousands of years ... They came up in Europe with Christopher Columbus in the XV century. Then they were baked and boiled. Today? It happens similarly, although in a different form... I choose always intensely orange, because they are sweeter. I do not like bright lighter ones. And all my family loves yams. I often bake them because they retain their value, and my husband is diabetic, so it's important. - says Julie T., a resident of Louisiana.
And let me tell you, do not put yams in the fridge. There is too cold for them. They do not like it. They will strong-minded in the middle. And wash the cold water before slicing - they will not darken. I wrote all the advice of Julia T. in my special recipe notebook. And which dishes of sweet potatoes you like the most? - I'm asking. Of what? Yams? I love pancakes, I often make them. And everything what I cook for Thanksgiving. Each year. Casserole with marshmallow. This is our recipe, from Louisiana. Casserole tastes different in every home, believe me. It is with raisins, nuts, cinnamon ... Always very sweet, although each of us cooks differently! I also bake cakes with yams, they are delicious ...
Julia T. talks, shows, advises ... She also gave me a recipe for an exquisite yams soup with shrimps (optional). More important in this soup is addition of ginger! I made it, but a bit different, probably less sweet (without sugar) ... You know, we've been cooking yams for years. Like our grandmothers. Today - we are grandmothers and we give all cook secrets for our grandchildren. We like sweet. This has been taught to us since childhood. Everything is sweet, even ham ... It's our flavors ... - adds Cathy, Julia's neighbor; together they went shopping.
My friends from the farmer's shop recalled how their Moms invented soups with sweet potatoes - because sweet - smuggling other vegetables or pieces of chicken in them ... Has something changed? Not much, only more homemade recipes for dishes from ... sweet potatoes or yams. which I will mention more than once. And the soup is delicious, even though I'm not a fan of sweet potatoes, at least not in every form ...
Sweet potatoes soup with ginger and shrimps
1 pound of sweet potatoes
2 garlic cloves
1 teaspoon butter
50 grams of pickled ginger
4-6 sprigs of thyme
1 liter of chicken broth
salt, pepper, sugar to taste
1 garlic clove
1 red pepper (if spicy, it's chili)
a pinch of powdered coriander
8 raw, peeled prawns (for 4 servings)
1 egg yolk
6 teaspoons vegetable oil for frying
cilantro to garnish
250 grams of fresh ginger (peel, cut into very thin, almost transparent slices) cover in a bowl with sea salt (one teaspoon) and leave in the fridge for a few hours. After this time, tip the juice, carefully drained ginger put into a clean jar. Rice vinegar (300 milliliters), water (3 tablespoons), sugar (40 grams) and a slice of beet (optionally, to obtain a pink color), pour into a pot, bring to the boil while stirring. The ginger pour boiling liquid, close the jar, cool, put in the fridge for three days.
Peel sweet potatoes, onions, garlic; one of the sweet potatoes cut along, cut two thin slices, cut them into strips (about 5 millimeters) and set aside (for shrimps).
Cut the remaining vegetables into cubes.
On hot pan with butter, toss onions, garlic, ginger; quickly fry, add sweet potatoes, thyme, pour the chicken broth; cook for about
Remove thyme, mix the cooked soup to a smooth mass, season with salt, pepper and sugar.
Time for shrimp - peel pepper and garlic, wash, cut into small cubes, mix with coriander; washed shrimps, rub with the mixture and marinate under the cover for about 30 minutes ...
dip the sweet potato strips in the egg yolk, wrap shrimp around and fry in hot oil on each side for 2 minutes ...
stuff 2 prawns on a bamboo stick into skewers, pour the soup into the bowls, stick the shrimp on its edges, garnish with cilantro or parsley, serve with white bread.
ABOUT THE RECIPE:
If someone is not very fond of shrimp, can successfully give them up; the sweet potato strips in egg give up also.
Instead of pickled ginger, fresh ginger can be used while maintaining the amount given in the recipe.
Cream-soup prepared within 20-25 minutes.
great addition - instead of white bread - sweet potato chips with salt and pepper or without additives.
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