Roasted Purple Yam Stew
photo by Late Night Gourmet
- Ready In:
- 5hrs 20mins
- 4 ears corn
- 1 lb shrimp, peeled and deveined, retaining shells
- 4 cups water
- 1 carrot, chopped
- 1 teaspoon thyme
- 2 small onions, chopped, divided
- 2 lbs yams, purple
- 4 tablespoons olive oil
- 1 tablespoon Chinese five spice powder
- 1 tablespoon kosher salt
- 6 chili peppers, Calabrian, diced
- 1 tablespoon fresh galangal root, grated
- 1 ounce ginger, grated
- 2 tablespoons garlic, grated
- 5 ounces shiitake mushrooms, sliced (stems removed)
- 2 ounces green onions, sliced
- Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
- Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
- Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
- While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
- Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
- Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
- Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
- Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
- Serve with habanero jelly of this isn't spicy enough for you.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".