Yields 4-6 servings
Ingredients:
- 4 cups yam, cleaned and cut pieces
- 1/4 + 1/4 cup butter
- 1/4 cup milk
- 2 eggs
- 2 pounds ground chicken or turkey
- 1/2 cup fresh coriander, chopped
- 6 cloves roasted garlic purée
- 2 cups onion, diced
- 1/4 cup flour
- 2 cups chicken stock
- 1/4 cup soy sauce
- 2 cups carrot, diced
- 4 cups savoy or napa cabbage, julienne
- salt and pepper to taste
What you’ll need:
- knife and cutting board
- veg peeler
- soup pot
- wooden spoon
- food mill
- sauté pan
- casserole dish
What to do:
Clean and cut the yam, onion, carrot and cabbage. Purée the roasted garlic and chop the coriander.
Place yams in a pot and cover with cold water. Bring to a boil and then lower to a simmer for approximately 10-15 minutes until you can pierce a knife through them. Process the yam through a food mill and then combine with butter, milk and egg. Season with salt and pepper.
Combine the garlic and coriander into the ground meat and season with salt and pepper. In a sauté pan, heat the butter then add in the ground meat mixture. Cook out for a 5 minutes on medium heat then stir in the onion. Add the flour and cook out for a couple minutes on low heat. Slowly stir in the stock so it is incorporated smoothly into the mixture. Add soy sauce and carrots and cook out for a couple minutes before adding the cabbage and continue to cook for a couple more minutes. The mixture is done when the liquid is thickened and veg is cooked through while maintaining a bit of crunch to the bite.
In a casserole dish, spoon in the meat mixture for the bottom layer and add top layer of puréed yam. Place under a boiler for 3-4 minutes until the top starts to brown before serving.