Its really quite amazing the things you can do with these three things. Stirfry with rice. Boil and its soup. My latest favorite is steam in stock and the puree into a yummy sauce that goes over just about anything. Where would I be without carrots and potatoes??
I must say though, we had some peas from the freezer (which I ration and cherish during the winter) and boy did they taste good!!! Its the thing about seasonal eating in the northeast. By the time March rolls around we are really craving the green stuff. Thankfully due to the hoophouse we are not too far from fresh salad greens at that point.
But this picture--its something I get pretty used to seeing for the next couple months. So if anyone has any ideas to share about what to do with carrots, onions, potatoes and the occasional celery...just drop it in the comment box.
MASHED POTATOES AND ROOT VEGETABLES
ReplyDeleteServes 4. Published November 1, 2007. From Cook's Illustrated.
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be doubled and cooked in a large Dutch oven. If doubling, increase the cooking time in step 2 to 40 minutes.
INGREDIENTS
4 tablespoons unsalted butter
8 ounces carrots , parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)
1 1/2 pounds Yukon Gold potatoes , peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
1/3 cup low-sodium chicken broth
Table salt
3/4 cup half-and-half , warmed
3 tablespoons minced fresh chives
Ground black pepper
INSTRUCTIONS
1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)
2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.