OMG! A Yam Puree with Leek and Saffron that will make you think twice about Potato and Leek soup. Sometimes buying the same ingredient at the supermarket and making the same dishes over and over can make life a little boring. If you find ways to mix and match the ingredients with the right spices, you will have the perfect dish. That’s what I try to accomplish with many of the items I buy at the supermarket.
Yam Puree with Leek and Saffron may sound exotic to you because of the word saffron. It should actually because it is a special meal with an expensive ingredient, the Saffron. Should we all be reminded that we are unique and anything that would make life a bit lively or better yet exhilarating, we should just go for it!
If you have never cooked with saffron, you are in for a shock. WebMD.com states that saffron is mainly cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices. Saffron is used as a spice, yellow food coloring, and as a flavoring agent. In my opinion, the taste is very mild. But regarding coloring, it gives you the ability to control color nuances organically.
One the ways I can keep a healthy lifestyle is by buying ingredients that are versatile and easy to cook with. Yam, for example, can be boiled, fried and baked. It is quite surprising that it is available in many of the supermarkets I shop. I have not found any grilling recipes I want to try yet and maybe really not interested in creating one. For this, I will have to see what the future holds and I guess how creative I can be.
Yam Puree with Leek and Saffron is to me a comfort food, a meal that I can have without meat. At first, it was very hard not to have a bowl of yam puree without meat. But I have gotten quite comfortable with the idea and especially if it is for lunch. It is quite filling I have to say! It also reminds me of potato leek soup but a bit thicker. It is thicker because I prefer soups and purees that are not too watery – hence the word puree.
My Yam Puree with Leek and Saffron is made with white yam, leek, butter, garlic, heavy cream, salt, and pepper. The leek gives the puree a deliciously smooth taste. I find this special ingredient quite a winner if many or my dishes.
The puree can be enjoyed as an entrée for the vegan foodies or anyone interested in trying something new. I prefer to have it for lunch because it is very fulfilling and allows me to avoid snacking between lunch and dinner.
- 2 ¼ pounds white yam peeled and chopped
- 3 tablespoons butter
- 1 leek stalk cleaned and chopped finely (white and light green parts only)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1- tablespoon olive oil
- 1/3 teaspoon saffron threads
- 1- cup heavy cream
- In a stockpot, bring 4 cups salted water to a boil. Add the yam pieces to the boiling water and cook for about 15 minutes or until fully cooked. Drain and reserve 1 cup of yam water.
- While the yam is cooking, in a saucepan, add the butter and leek. Let leek cook in butter over low heat while stirring occasionally. Once cooked turn off heat and set aside.
- When yam and leek are cooked let cool for about 7 to 10 minutes before placing in a blender or food processor. Puree both yam pieces and leek with 1 cup reserved yam water. Transfer to the saucepan where you cooked the leek and bring to a slow boil. Add heavy cream and mix well. Add garlic powder and season salt and pepper. Add the olive oil and saffron. Mix well then serve hot.
Recipe updated and inspired from Babette de Rozieres.