For those who strive for a healthy diet but are picky about vegetable dishes, the culinary team used one trick. In this Latin American-inspired stuffed yams, the carrots, onion and tomato are chopped in small pieces-they’re almost invisible when cooked together with the ground beef.
350 g. lean ground beef.
4 small yams, peeled and washed
4 medium carrots, 2 chop and 2 grate
1/2 medium onion, chop
1 cream tomato, chop
2 garlic cloves
2 tbsp. plus 1 tsp. red wine vinegar
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
2 tbsp. olive oil
1/4 tbsp. chopped coriander.
Prick each tuber of yams several times and cook in the microwave for about 10 minutes, until easily pierced with a fork. Halfway through cooking, turn the other side of the yam.
Load a food processor with chopped carrots, onion, tomato, garlic, 2 tbsp. vinegar, cumin, 1 tsp. salt, oregano, cayenne pepper and a couple pinches of black pepper; chop lightly. In a large nonstick skillet, heat oil over moderately high heat.
Add vegetable mixture and cook, stirring constantly, 3 to 4 minutes, until vegetables are dry. Pour in 1/4 tbsp. water and cook for about 1 minute until liquid evaporates, scraping off any blackened bits with a wooden spoon. Add the minced meat and cook for about 4 minutes, stirring and breaking up the meat into small lumps until browned and cooked through. Remove from heat.
Cut the yams in half, scrape out some of the warm flesh and add it to the mince; stir. Portion the yam halves and generously stuff each one with the stuffing mixture. In a medium bowl, combine grated carrots, cilantro, remaining 1 tsp. vinegar and 1/4 tsp. salt. Arrange salad on plates.