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Slow Roasted Yams with Kumquats & Brown Butter

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


8 garnet yams, washed
24 kumquats, halved
¼ cup tarragon leaves
½ pound butter, soft
Salt and pepper seasoned to taste


9” x 13” Terra Cotta Rectangular Baking Dish


Yams are well suited to roasting, but they take on a creamy texture as their natural sugars caramelize in a wood-fired oven. The kumquats add a citrus edge and the tarragon a fresh counterpoint. A great use for the 9” x 13” Terra Cotta Rectangular Baking Dish! The terra cotta insulates the pots contents while keeping foods moist and rich in flavor.

Square off the rounded sides of the yams so they are uniform in size, see photo. With a sharp knife cut slits into the yams ¾ of an inch deep and ¼ inch apart, being careful not to cut all the way through the yam. Fit the yams into the buttered rectangular terra cotta baking dish and coat the tops of the yams with the butter and season with salt and pepper.

Cover with foil and temper the dish at the mouth of the oven until warm to touch. Push into the oven away from the fire. Bake covered for 45 minutes.

Remove the foil and continue to bake for 15 minutes until the yams are lightly browned. Pull the dish towards the mouth of the oven and add the kumquat pieces. Push the dish into the middle of oven to caramelize the kumquats 6-8 minutes.

Remove from oven and garnish with the tarragon leaves.

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