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A Yammy Fettuccine

A Yammy Fettuccine

1 lb. of yams
3 T. butter
½ c. finely chopped fresh parsley
1/3 c. finely chopped toasted pecans
2 T. lemon zest
2 T. minced garlic
Salt, black pepper
Fresh parsley, garnish

  1. Peel yam and cut with a mandolin or use the veggie spiralizer or hand cut into thin strips.
  2. Melt butter in large skillet over medium heat, add potato strips and saute until al dente, 5-8 minutes. DO NOT OVERCOOK!
  3. Add ½ c. of the PECAN GREMOLATA, toss gently to coat. Garnish with fresh parsley and serve immediately.
  4. PECAN GREMOLATA: Stir together all the ingredients in a small bowl. Refrigerate in covered container until needed.
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