Equipment
* optional
Ingredients
Vegetables
- 800 g yams, peeled and sliced into 5mm thick rounds
- 400 g red onions, peeled and sliced into 5mm thick rounds
Cider Braise
- 250 ml unfiltered apple cider
- 45 ml extra virgin olive oil
- 5 g fresh thyme leaves, finely chopped
- 5 g fresh rosemary, finely minced
- 8 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Lightly grease a 23x33cm (9x13-inch) baking dish with a small amount of olive oil.
Slice the peeled yams and red onions. For the most even cooking and a beautiful presentation, aim for uniform 5mm slices, utilizing a mandoline slicer if available.
Arrange the sliced yams and red onions in the prepared baking dish. Alternate them in an overlapping, shingled pattern until the dish is tightly packed.
In a small mixing bowl, vigorously whisk together the apple cider, olive oil, chopped thyme, minced rosemary, kosher salt, and cracked black pepper until temporarily emulsified.
Pour the cider and herb emulsion evenly over the arranged vegetables. Cover the baking dish tightly with a sheet of aluminum foil, crimping the edges to seal in the steam.
Place the covered dish in the preheated 200°C (400°F) oven and bake for 45 minutes. This steaming phase ensures the dense root vegetables become completely tender.
Carefully remove the aluminum foil, watching out for hot steam. Return the uncovered dish to the 200°C (400°F) oven and roast for an additional 25 minutes.
Remove the casserole from the oven and allow it to rest at room temperature for 10 minutes before serving. The resting period allows the vegetables to absorb any remaining glaze.
Chef's Notes
- Using an unfiltered, cloudy apple cider is crucial. The natural pectins present in unfiltered cider help the reducing liquid thicken into a rich, glossy glaze rather than a watery broth.
- While botanically distinct, the terms yam and sweet potato are frequently used interchangeably in North American markets. Orange-fleshed varieties often labeled as yams (like Jewel or Beauregard) provide the ideal moisture and sugar content for this braise.
- To introduce a subtle, complex tang that balances the natural sweetness of the root vegetables and apple cider, try whisking 15g of Dijon mustard or 15ml of apple cider vinegar into the braising liquid before pouring it over the dish.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors continue to meld and improve over time, making this exceptional for leftovers.
Freezer: 2 months — Freeze in individual portions. Texture of yams may become slightly softer upon thawing.
Reheating: Reheat in a 175 C oven for 15-20 minutes until bubbling, or microwave individual portions on high for 2 minutes.
