| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 18g | 2.5g | 45g |
| sugars | fibre | protein | salt |
| 6g | 6g | 8g | 0.40g |
As a Midwestern guy with a love for comfort food, I’ve always had a particular fondness for dishes that infuse freshness, simplicity, and delectable flavor profiles into one plate. One recipe that exemplifies this trifecta is the vibrant and hearty Sautéed Yautia Horquetas with Spinach and Onions.
Nostalgia Meets Nourishment
When I saw first those gorgeous yautia horquetas at my local farmer’s market, I was suddenly transported back to Nebraska’s expansive farmlands. The familiar, earthy scent stirred memories of fresh produce being picked in the heartland, the cornerstone of my culinary journey. This recipe was born out of that nostalgia, and I’m thrilled to share it with the world.
Incorporating yautia horquetas, a root vegetable similar to taro or sweet potato, this dish offers a whole host of health benefits. Not only is it low in fat, but it’s also packed with fiber, promoting gut health and aiding in weight management. The fresh spinach, another star ingredient in this recipe, is a powerhouse of nutrients like iron, vitamin A, and antioxidants, making this dish as nourishing as it is appetizing.
Partners in Gastronomic Crime
While Sautéed Yautia Horquetas with Spinach and Onions play the starring role, balance is the key to a well-rounded spread. This dish pairs beautifully with a juicy BBQ chicken breast or perhaps a savory vegan farro risotto if you lean towards plant-based fare. For the ultimate comfort food trifecta, you can never go wrong with a warm slice of homemade cornbread on the side for good measure.
It’s an undeniable joy, taking fresh, non-assuming ingredients and weaving them into a meal, a moment, a memory. Sautéed Yautia Horquetas with Spinach and Onions embody that joy, casting a spotlight on the vibrant flavors of the farm-to-table freshness I hold dear. As Pablo Neruda once wrote, ‘The hands of the cook have something of the sensuality of an artist’ – and this recipe is my canvas.
What You’ll Need
- 3 medium-sized yautia horquetas, peeled and cubed
- 1 large onion, diced
- 4 cups fresh spinach
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
Method
Step One
Start off by prepping the yautia horquetas. Peel them properly and cut into small cubes. Once done, peel the onion and dice it up into pieces. Mince the garlic cloves and set aside.
Step Two
Next, heat up 4 tablespoons of olive oil in a large skillet over medium heat. Once the oil has heated up, add the diced onion and minced garlic to the skillet. Sauté until the onion becomes soft and translucent. This should take about 5 minutes.
Step Three
After the onions are ready, add the peeled and cubed yautia horquetas to the skillet. Season with a teaspoon of salt and half a teaspoon of black pepper. Stir well and ensure all the yautia horquetas are evenly coated in oil and evenly seasoned. Cover the skillet and let it simmer for approximately 15 minutes, or until the yautia horquetas are tender and fully cooked.
Step Four
Once the yautia horquetas are soft and tender, add the fresh spinach to the skillet. You might need to add the spinach in batches depending on the size of your skillet. Keep stirring until the spinach wilts down, which should take about 2 to 3 minutes.
Step Five
Finally, check the seasoning of your dish and adjust if necessary. Sautéed Yautia Horquetas with Spinach and Onions is best served hot. Enjoy!
