Cream of yam with onion
0.75 h
4 raciones
Difficulty:
Media
Ingredients
500 g white onion500 g yam
500 cc vegetable stock
4 slices toast
50 g parsley
100 g celery
2 cloves garlic
Salt
Black pepper
2 leaves laurel.
Cut the onion in brunoise and sauté until transparent; then, cube the yam and place in the Bergner pan with half the onion.
Season to taste and add in the garlic, laurel, parsley and celery; cook for 20 minutes, until the yam is cooked through.
Remove the laurel leaves and blend until a smooth, delicate texture is achieved. For a lighter preparation: add in more vegetable stock. Serve hot and accompanied by a slice of toast spread with oil and garlic.
