Yams with Mandarins

When we talk yams in New Zealand, we are not referring to the large sweet potato from the convolvulus family (Ipomoea batatas) which we call kumara. The Cook's Thesaurus at http://www.foodsubs.com/Sweetpotatoes.ht... has a good page of yams of this type.

Rather our "yams" are Oxalis tuberosa, known in the Andes, where they come from as oca. They are also called cuiba in Venezuela and iribia in Columbia.

These yams are about the size of your thumb. They have a pinkish skin and the flesh is yellow. In recent times golden yams have appeared in our shops. Today's yams are also a lot less knobbly than the ones my great aunts used to grow. No doubt they've been bred this way.

It is thought they were introduced into New Zealand from Chile in the late 1800s by immigrants. They seem to do very well in the local climate.

The yams don't need peeling. A little scrub is all that is required.

They have a slightly acidic taste. They can be used in stir-fries and are also good lightly cooked so they are still crispish, then dressed with a sharp salad dressing and a sprinkling of fresh herbs or chunks of feta cheese.

They've long been a favourite roasted, to accompany the famed Kiwi leg of lamb. They don't take as long to cook as other roasted vegetables such as potatoes or pumpkin chunks. About 20 minutes is sufficient or they collapse. Not an attractive look.

Here is a recipe that goes well with New Zealand yams. It can also be used for sweet potato-type yams

Yams with Mandarins

500g red or yellow yams
2 tablespoons butter
3 mandarins
100ml dry marsala
4 tablespoons almond flakes, toasted
Light sour cream
Finely chopped spring onions

Melt the butter in a shallow ovenproof dish. Toss in the scrubbed yams, turning to coat them in butter.

Take the zest and juice from the mandarins and place in a jog. Add the marsala (or use dry white wine) and pour over the yams.

Place in a 180C oven for 20-25 minutes or until the yams are just tender.

Serve topped with a spoon of light sour cream and a sprinkling of spring onions. Garnish with the toasted almond flakes.

To toast the almond flakes, toss in a pan with a little melted butter until golden brown. They will colour fairly quickly so watch them attentively and don't let the pan get too hot.