Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celeriac, peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Potato and Celery Root Purée

Potato and Celery Root Purée
Bon Appétit | October 1995

1 large celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt 1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

Leek and potato soup

Leek and Potato Soup
www.jamieoliver.com

2 carrots
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes
olive oil sea salt and freshly ground black pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat . Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving.

Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

Julia’s American-Style Potato Salad

Julia’s American-Style Potato Salad
Epicurious | October 2009

2 pounds red gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise
Sour cream (optional)

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter- round slices, about 1/2 inch thick .

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. Serve with optional garnishes if desired.

Roasted Root Vegetables with Thyme

Roasted Root Vegetables with Thyme
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound fingerling potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occa- sionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room tem- perature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Cauliflower Potato Curry

Cauliflower Potato Curry
From Asparagus to Zucchini

2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped onion
1 teaspoon minced garlic
2 cups cubed waxy potatoes
1 cup vegetable (or chicken) stock
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot, minced
1 tablespoon fresh lemon juice salt and freshly ground black pepper

Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover and cook 10 minutes. Stir in cauliflower, carrot and ginger. Cover and cook 10 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over white rice and top with green onion.

Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

New Potatoes in Dill Butter

New Potatoes in Dill Butter

3 tablespoons unsalted butter, softened
1/2 cup coarsely chopped dill freshly ground black pepper to taste
2 1/2 pounds small new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed

In a large bowl, combine butter, dill, pepper, and salt to taste.
In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.

Leek and Potato Soup

Leek and Potato Soup allrecipes.com

1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream or half and half

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Balsamic Potato and Green Bean Salad

Balsamic Potato and Green Bean Salad from Rachel Ray

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Holiday Scalloped Potatoes

Holiday Scalloped Potatoes

2 tablespoons unsalted butter
1 small onion, minced
2 medium cloves garlic, minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Roasted Carrots, Potatoes, and Shallots

Roasted Carrots, Potatoes, and Shallots

1 pound red potatoes , cut into 3/4-inch dice
2 tablespoons olive oil
1/2 teaspoon table salt
1 pound carrots diced into 3/4-inch cubes
3-5 shallots (about 6 ounces), peeled and cut in half lengh-wise

Heat oven to 425 degrees. Place potatoes in broiler pan bottom, add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to coat. Arrange potatoes so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.

Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt to potatoes. Toss to mix all ingredients together (it’s OK if potatoes are not facing down), spread in single layer, and increase oven temperature to 475 degrees. Roast for 12 minutes. Shake pan to toss vegetables; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

Potato Gratin with Sweet Peppers and Tomatoes

Potato Gratin with Sweet Peppers and Tomatoes

2 large cloves garlic, peeled and smashed
2 1/2 tablespoons olive oil
1 medium onion, sliced thin
2 pounds all-purpose potatoes, peeled and sliced 1/8-inch thick or less
Table salt and ground black pepper
Pinch cayenne pepper (optional)
1 1/2 cups water
1/2 cup dry vermouth
3 tablespoons minced fresh basil leaf
1 red bell pepper, cored, seeded, and sliced thin
3 medium tomatoes, sliced thin
1/4 cup grated Parmesan cheese

Adjust oven rack to center position and heat oven to 375 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon olive oil.

Heat remaining oil in medium saucepan and sauté on- ion and reserved garlic until soft and lightly browned, about 5 minutes. Add potatoes, water, vermouth, 1 1/4 teaspoon salt, 1/8 teaspoon pepper, basil, and cayenne (if desired).

Pour half of potato mixture into prepared dish; top with bell pepper. Add remaining potato mixture and cover with tomatoes. Season with additional salt and pepper to taste. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid.
Bake, basting once or twice, for 45 minutes. Sprinkle with Parmesan cheese, and continue baking until top is golden brown, about 40 minutes more. Let rest 5 minutes and serve.

Dilly Potato Salad

Dilly Potato Salad

3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste

Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Colcannon

Colcannon

2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
1/8 teaspoon salt and pepper to taste
1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Colcannon, or Northern Bubble and Squeak

Colcannon, or Northern Bubble and Squeak

1 bowlful cooked potatoes
1 bowlful lightly cooked cabbage
1 large onion
butter
salt and pepper

Push the cooked potatoes through a ricer or mash very well. Chop the cabbage. Mix the two together thoroughly. Cook the onion in the butter in a well- seasoned cast iron pan. When it is soft and lightly browned, press in the potato and cabbage to form an even layer. Sprinkle with salt and pepper. When it is nicely colored underneath and crusted, cut into pieces and turn themm over to form a fresh layer. Repeat un- til you have a green and white marbled cake, specked with crisp brown bits.
Turn it onto a heated dish to serve, with lightly fried slices of beef or sausages.

Leek And Potato Soup

Leek And Potato Soup

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large red potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.