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What to do with extra Nagaimo?
posted by BarbJ on Thu, 2009-11-05 03:13
I bought some nagaimo,(or mountain yam) for a recipe and I have quite a bit leftover. It's sold here wrapped two or three sections together, so after using about half of one 8" length I've got that one and a whole other 8" section leftover. I did grate more and added some to a meatloaf and a soup, but still that only used about 3 or 4 tablespoons.
What else can you do with nagaimo besides grated in things? Can it be cooked like a root veggie? Does it still get gooey when you cook it whole? Any ideas would be appreciated; I'd hate to see it go bad in the fridge. Thanks!
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You can just cook it as you would any potato-like root. You can put it in a chunky vegetable soup for instance, or slice it and saute it, or even bake it. When it's cooked it loses the slimy texture, and just becomes dense and floury. Try slicing it up and slow-frying in a little olive oil, and simply seasoning with a little sea salt. Delicious!
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Thanks! That helped a lot!! Now that the weather has finally cooled down, it's time for Stew!
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