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Yams Braised with Cream,
Rosemary and Nutmeg

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Yams Braised with Cream,
Rosemary and Nutmeg
Bon Appetit November 1998

4 teaspoons olive oil
1/2 cup finely chopped shallots
2 1/2 teaspoons minced fresh rosemary
3 pounds yams, peeled, cut into 1/2-inch-thick
rounds, rounds cut in half
1 1/4 cups chicken stock
1/2 cup whipping cream
Ground nutmeg

Heat oil in heavy large skillet over medium-high heat. Add shallots
and minced rosemary and sauté until tender, about 3 minutes. Add
yams and broth to skillet and bring to boil. Cover skillet, reduce heat
to medium-low and simmer until yams are almost tender, about 10
minutes. Add the cream and sprinkle lightly with nutmeg. Simmer
uncovered until the yams are very tender and liquid thickens and
coats yams, about 4 minutes. Season with salt and pepper. (Can
be made 1 day ahead. Transfer to microwave-safe dish. Chill until
cold, then cover and keep chilled. Rewarm, covered, in microwave
on medium-low heat.)  Serves 8.

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