Clean and dry the supions. Peel the clove of garlic and chop it. Mix garlic and chopped parsley, add paprika, Espelette pepper and cumin.
Put the yams in a frying pan over high heat, without fat, and cook for 3 to 5 minutes depending on their size, turning constantly, until they no longer make water.
They will “stiffen” then become tender. Do not prolong cooking, they will become rubbery.
Turn down the heat, salt, add the garlic-parsley and spices mixture to the sauté pan, olive oil and balsamic vinegar. Prolong cooking for 1 minute and serve warm or cold.
Combine these superions with a green salad or mesclun seasoned with olive oil and lemon.
Enjoy your meal from
Ingredients
Directions
Clean and dry the supions. Peel the clove of garlic and chop it. Mix garlic and chopped parsley, add paprika, Espelette pepper and cumin.
Put the yams in a frying pan over high heat, without fat, and cook for 3 to 5 minutes depending on their size, turning constantly, until they no longer make water.
They will “stiffen” then become tender. Do not prolong cooking, they will become rubbery.
Turn down the heat, salt, add the garlic-parsley and spices mixture to the sauté pan, olive oil and balsamic vinegar. Prolong cooking for 1 minute and serve warm or cold.
Combine these superions with a green salad or mesclun seasoned with olive oil and lemon.
Enjoy your meal from
English 
French 