Friday, May 16, 2008

Tubesday Dinner: Name Root

For Tubesday dinner, Karl and I decided to attempt preparation of one wild card tuber. We found a strange looking one at Giant Eagle for $1.99/lb called the Name root. When we got home, we couldn't find much about it, except for this one website, which said it is also known as a yam.


To prepare it, I followed the directions from one of the recipes on the website. Really, I think you could treat this root like a potato. But do not be surprised when you slice it open. This thing is NOT like a potato when it is raw. The flesh is slimy and fibrous. It was quite a turnoff for me. The skin is also rather tough, but I managed to peel it with a regular vegetable peeler without too much difficulty. The finished product tasted in texture like a potato, but the flavors were only what seasonings I put on it. If it's possible, this is more bland than your average Idaho potato.

I probably wouldn't purchase this again unless someone convinced me rather thoroughly that they had a genius recipe for it that transformed it. It just wasn't worth the trouble, in my opinion.


Baked Name Root Slices


1 Name Root, peeled and sliced very thin (like potato chip wedges)
1 TBSP butter, melted
1 TBSP canola oil
salt and pepper

Preheat the oven to 400˚F. Arrange the name root slices on a baking dish in one layer.

Mix the butter, canola oil, and salt and pepper to taste in a small container. Brush the mixture over the slices, using all of it.

Bake in the oven for 20-30 minutes, until the slices are browning and crisp. Enjoy hot.

7 comments:

Anonymous said...

it is call ñame, it is a root, they are different kinds. In latin America we use it in soups. For hangover this soup made with chiken culantro and ñame is the best! Also it can be use like mash, but this depend in the variety that is use. Also for making a soup like dish, call Gallo Pinto.

bound4life said...

In African dishes, this root is great. It is called Yam. Try Yam Porridge.
Peel and slice yam. Cut in cube, add water, salt, pepper, and boil. When soft, eat.
This root is very versatile.

Anonymous said...

Does anyone know the health qualities?

Anonymous said...

Wild Yam Root and Herb
Wild Yam root and herb information and resource guide. Find out more about the benefits of the Wild Yam root and the Wild Yam herb.
www.nutrasanus.com/wild-yam.html - Options

Anonymous said...

Name is wonderful in stews with beef and fish and great as a side with any slighly oily food. We eat it with a Bacalao salad (boiled, drained salted cod or pollock-flaked in a bowl with raw onion slices, tomato slices, boiled egg slices covered in olive oil.

Name is peeled and cut into 2 or three large pieces and boiled with peeled green banana (really green not from the regular market but from a market that sells green bananas) and peeled taro root. Add some of the water from the boiling cod fish to the water in the pot with the veggies for added flavor.

Anonymous said...

Curiousity got the best of me, so bought one. Cut up into a few different sizes to prepared differently.
Results:
..Boiled, like recommended, like a potato, but a little firmer, not much basic flavor.
..Boiled then sautéed till sightly brown: closer to a potato taste, yet again firmer.
Thin sliced rinsed to clear starchiness, then dried. Still a little starchy, yet fried in Canola Oil, till slightly brown, seems to be the tastiest. Slightly sweet potato flavor, nice color, little firmer than a potato chip, strong structure. Tasted best with a little salt, and a little turmeric....
My take on the "Name"

Anonymous said...

You must be from Panama. This wonderful root is related to yams and the pronunciation is similar. It is considered one of the five staple foods of the world and is a great source of cortizone. In panamanian chicken soup (called sancocho) it's used for thickening the broth. I find its mild flavor delicious and its texture is softer but fuller than a potato (although their flavors are similar).