Ingredients
- 1 1/2 tablespoons canola oil
- 3 1/2 cups (3/4-inch cubes) peeled yam
- 1/2 cup chopped onion
- 1/4 cup water
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 cup water
- 3/4 cup California walnuts, coarsely chopped and toasted
- 1 large firm but ripe red Anjou pear
- 1 tablespoon balsamic vinegar
Preparation:
- Heat oil in a very large non-stick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil, and salt; cover and cook over low heat for 10 minutes more or until onion is very soft.
- Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper.
- Garnish with fresh basil, if desired.