Recipe: Root Vegetables Recipes (18) - 03-13-2000 Recipe Swap (updated)
Recipe Collections18 ROOT VEGETABLE RECIPES
Recipe Swap - March 13, 2000
RECIPES IN THIS FILE:
Bacon Mirepoix
Potato Soup
Casserole Potatoes
Pickled Beets
Mashed Parsnips with Roasted Leeks and Nutmeg
Roasted Root Vegetables
Golden Colcannon
Parmesan Potato and Carrot Bundles
Sweet Potato Puff
Tsimmes My Way
Papas Brava
Mashed Root Vegetables
Florida Sunshine Glazed Carrots
Easter Sunday Potato Casserole
Rosh Hashanah Carrot Souffle
Carrot Ring
Candied Sweet Potatoes
Amish Cheddar Potato Casserole
BACON MIREPOIX
From: Seppo
1/4 lb. bacon
1 lb. onion, chopped
1/2 lb. red bell pepper, diced
1/2 lb. gold bell pepper, diced
1/2 lb. green bell pepper, diced
Seasoned salt, to taste
Tabasco sauce, to taste
Saute bacon. Add onions and peppers; saute until transparent. Add seasonings to taste.
POTATO SOUP
From: Dawn,NYS - 03-13-2000
Makes 6 servings
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14 oz. each) chicken broth
2 1/3 cups instant potato flakes
1 1/2 cups whole milk
1/3 cup grated or cubed American cheese
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. chili powder (optional)
1/2 cup sour cream
Chives (for garnish)
Working in a large saucepan over medium heat, saute celery and onion in butter until onions are translucent.
Slowly stir in the chicken broth and bring the mixture to a boil; reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 10 minutes, stirring occasionally.
Add the milk, cheese, garlic salt, onion powder, and chili powder (if using). Cook and stir the soup until the cheese is completely melted.
Just before serving, add in the sour cream until it is heated through. Do not let the mixture come to a boil after adding the sour cream!
Garnish with chives.
CASSEROLE POTATOES
From: chiqui, new orleans
3 lbs. Idaho Potatoes, well scrubbed
1/2 lb. bacon cut-up
1 large onion, thinly sliced
Lemon-pepper and salt (to taste)
3 cups shredded cheddar cheese (reserve 3/4 cup for topping)
1/2 cup chopped fresh parsley
1 pint heavy (whipping) cream
Place potatoes in a large pot and cover with cold water. Boil for 10-15 minutes (you want them to be partially cooked...not all the way).
Drain potatoes and slice into 1/4-inch slices. Set aside
Cook bacon until crisp. Cool and crumble; set aside. In bacon drippings, saute onion slices until transparent.
In a large casserole dish, layer potatoes, season with salt and lemon-pepper and top with some of the onions and drippings and crumbled bacon and a little of the cheese. Repeat using all ingredients ending with the cheese. Pour whipping cream over all.
Cover with foil and bake at 350 degrees F for 35 minutes. Uncover, top with the reserved cheese and parsley. Return to oven just until lightly browned.
PICKLED BEETS
From: KellyWA
"These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week. Pickled beets are great in salads or as a side dish for cold meats. If you like, you can chop these pickled beets to make beet relish."
6 medium beets (about 2 pounds), boiled, steamed, or roasted, and peeled
1 medium-large red onion, halved and thinly sliced
1 cup tarragon wine vinegar or cider vinegar
1 1/2 teaspoons coarse kosher salt
1/2 cup sugar
1 cup water
Slice the beets into one-quarter-inch rings and arrange them in alternating layers with the onion slices in a 1-quart heatproof jar with a lid' set aside.
Combine the vinegar, salt, sugar, and water in a saucepan and bring to a simmer.
Pour the mixture over the beets, put the lid on the jar, and let cool for about an hour. Refrigerate for 12 hours or up to a week before serving.
MASHED PARSNIPS WITH ROASTED LEEKS AND NUTMEG
From: KellyWA
Makes 4-6 servings
1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil spray
1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly
1/2 to 2/3 cup fat free milk, warmed
1 tablespoon butter, softened
1/4 teaspoon ground nutmeg
Kosher Salt and freshly ground black pepper, to taste
Preheat oven to 500 degrees F.
Put parsnips and potatoes in large saucepan, cover with water. Bring to a boil and boil gently, about 12 minutes, or until very tender.
Meanwhile, spray a cast iron frying pan with olive oil spray. Halve leeks again, crosswise, if using only one large one. Add to pan and put in the oven.
Roast the leeks about 15 minutes until nicely browned all over. Turn a few times to cook evenly. Remove, chop and set aside.
When parsnips and potatoes are cooked, drain well and return to the saucepan over low heat. Mash, adding milk as you do (add just enough milk to give the texture you prefer - and leave a few lumps if you like). Fold in roasted leeks and season with nutmeg, salt and pepper.
ROASTED ROOT VEGETABLES
From: KellyWA
Any root vegetable can be substituted in this recipe.
2 turnips
2 sweet potatoes
4 carrots
4 parsnips
2 russet potatoes
1 celery
1 onion
2 Tbsp. oil
1/2 cup white wine
1/4 cup soy sauce
Cut the vegetables into bite-size pieces. Saute the vegetables in oil in a skillet until almost caramelized. Spread vegetables in a roasting pan.
Roast for about one hour at 400 degrees F.
Remove the vegetables from the pan and keep warm. Deglaze the pan with wine and soy sauce.
Notes:
Rutabaga is another superb root vegetable to use in this recipe.
GOLDEN COLCANNON
From: KellyWA
2 tablespoons olive oil
4 medium onions, halved and sliced
1 small green cabbage, about 1 3/4 lbs, quartered, cored and cut in 1/2-inch strips (should yield about 12 cups shredded)
1/4 tsp dried thyme
4 medium, yellow-fleshed or white potatoes, halved
Salt and freshly ground pepper, to taste
In a large Dutch oven, heat the oil over medium-high heat. Add the onions and cabbage, stirring to coat them with the oil (you may have to let some of the onions wilt first, to make room for all of the cabbage). When all of the vegetables are wilted (about 10 to 12 minutes), reduce the heat to medium-low and cook 20 minutes, stirring occasionally, until the vegetables are soft and moist.
Increase the heat back to medium-high and cook until the mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.
Meanwhile, place the potatoes in a large saucepan filled with cold water; set it over high heat. Boil until the potatoes are soft when pierced with a knife, about 20 minutes. Drain, peel, and set aside.
TO SERVE:
Place the potatoes and the cabbage-onion mixture in a serving bowl. Coarsely smash the potatoes together with the cabbage. Season to taste with salt and pepper and serve immediately.
PARMESAN POTATO AND CARROT BUNDLES
From: Sabrina, RI
Makes 4 servings
4 (14x12-inch) pieces heavy duty aluminum foil
4 medium baking potatoes, cut in 1/8-inch slices
2 cups julienne carrots (4 medium)
1 cup 1-inch pieces green bell pepper (1 medium)
1 small onion, sliced
1/4 cup freshly grated Parmesan cheese
On each piece of aluminum foil place 1 sliced potato, 1/2 cup carrots, 1/4 cup green pepper and several slices of onion.
Sprinkle each potato bundle with 1 tablespoon Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon pepper; place 2 tablespoons butter on top of the vegetables.
Bring edges of aluminum foil up to center; tightly seal tops and sides. Place bundles in a 13x9-inch baking pan.
Bake at 350 degrees F, turning bundles over after 30 minutes, for 45-60 minutes or until potatoes are fork tender. OPEN BUNDLES CAREFULLY to avoid the hot steam!
SWEET POTATO PUFF
From: Gina, Fla
This is an old Georgia recipe from my sister and it is heavenly!! This is on every holiday table at our family's homes from New Jersey to Florida!
3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. ground cinnamon
Boil potatoes till tender. Take skin off when cooled and able to handle.
Put potatoes in a large bowl and whip them till fluffy, adding all other ingredients. Pour into a buttered casserole.
Top with the combined ingredients for the topping.
Bake at 350 degrees F for 45 minutes.
TSIMMES MY WAY
From: Gina, Fla
A wonderful side dish for Passover, just brimming with flavor!
3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 cup raisins
1/4 cup prunes
1/4 cup golden raisins
1/4 cup chopped dates
Grated rind of 1 orange
Juice of 1 lemon
2 Tbsp. brown sugar
1/4 cup honey
Layer all fruit and veggies in a 9x13-inch baking pan. Sprinkle with remaining ingredients.
Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours until vegetables are tender.
PAPAS BRAVA
From: Gina, Fla
This are our morning potatoes, we enjoy them every Sunday morning with Eggs, Bacon and Biscuits, what a way to start the day!
1 medium onion, chopped
1/2 green or red bell pepper, chopped
2 to 3 garlic cloves, crushed
3 Tbsp. olive oil
3 to 4 potatoes, washed, peeled and sliced
1 Tbsp. chopped parsley
Paprika
Salt and pepper, to taste
Ground cayenne pepper, to taste
Saute onions, bell pepper and garlic in oil for 5 minutes.
Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste.
Cover as the steam will tenderize the potatoes. At first cook over medium heat and as they cook, turn heat to low.
MASHED ROOT VEGETABLES
Source: Emeril Lagasse, 1999
From: Gina, Fla
Makes 6 servings
1/2 pound sweet potatoes, peeled and cubed
1/2 pound parsnips, peeled and cubed
1/2 pound celery root, peeled and cubed
1 pound Idaho potatoes, peeled and cubed
Salt and freshly ground white pepper
3 tablespoons butter
1/2 cup milk
Preheat the oven to 400 degrees F.
In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet.
Roast for 20 to 25 minutes, or until golden brown.
Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain.
Return the Idaho potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.
FLORIDA SUNSHINE GLAZED CARROTS
From: Gina, Fla
Makes 6 servings
6 carrots, peeled and sliced into 1/4 inch slices
2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
Salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange or tangerine juice
Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.
Meanwhile, stir the sugar and spices together and set aside.
Melt the butter in a skillet, stir in the carrots and the orange juice. Sprinkle with the sugar mixture and cook over medium heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.
Stir in apricots and almonds and cook an additional 5 mintues. Serve immediately.
EASTER SUNDAY POTATO CASSEROLE
From: Gina, Fla
Makes 6 servings
1/4 cup butter, melted
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups sour cream
1/2 tsp. salt
1 bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 tsp. ground black pepper
2 1/2 cups grated cheddar cheese, divided use
1/2 c. grated cheddar cheese for topping
Combine all ingredients, except 1/2 cup grated cheddar, in a large bowl except. Spoon into a buttered 9x13-inch baking pan. Top with the grated cheese.
Bake at 350 degrees F for 45 minutes or until cheese is bubbling. Let stand 10 minutes before serving.
ROSH HASHANAH CARROT SOUFFLE
From: Gina, Fla
This tastes just like sweet potato souffle!!
1 lb. carrots, peeled and sliced
Salt to taste
1/2 cup butter, melted
1/2 cup sugar
1 tsp. baking powder
3 Tbsp. flour
3 eggs
1 tsp. vanilla
1/4 tsp. Spice Blend*
Cook carrots in small saucepot in salted water covered till tender. Drain.
Combine carrots with butter in a blender or food processor and process till smooth.
Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well. Spoon mixture into a greased baking dish.
Bake at 350 degrees F for 45 minutes.
*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I grind it in the coffee machine grinder. It is fabulous.
CARROT RING
From: Gina, Fla
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes, until very tender. Drain well. Puree in a blender or food processor.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening. Add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder, baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel, extracts and 2 tablespoons water; set aside .
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50-60 minutes or until the ring is puffed and the top is slightly cracked and lightly colored. Invert the ring onto a serving dish.
CANDIED SWEET POTATOES
From: Gina, Fla
3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup dried cranberries
Peel sweet potatoes and slice, put into a casserole dish.
In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.
Bake in 350 degree F oven for 1 hour.
AMISH CHEDDAR POTATO CASSEROLE
From: Gina, Fla
Makes 6 servings
6 medium potatoes, peeled and diced
1/2 tsp. chopped chives
Ground black pepper, to taste
1 tsp. onion salt
1/4 cup plus 2 tbsp. butter, divided use
2 cups shredded cheddar cheese
1 1/2 cups warm milk (or sour cream)
Paprika (for sprinkling on top)
Parmesan cheese (for sprinkling on top)
Boil the potatoes. When tender, drain and mash. Add the chives, seasonings; set aside.
Heat the butter; add the cheese and melt. Add the milk (or sour cream). Fold sauce into potatoes.
Pour into a greased casserole. Dot with 2 tablespoons butter and sprinkle with paprika and Parmesan.
Bake at 350 degrees F for 30 minutes or until bubbly and golden.
Recipe Swap - March 13, 2000
RECIPES IN THIS FILE:
Bacon Mirepoix
Potato Soup
Casserole Potatoes
Pickled Beets
Mashed Parsnips with Roasted Leeks and Nutmeg
Roasted Root Vegetables
Golden Colcannon
Parmesan Potato and Carrot Bundles
Sweet Potato Puff
Tsimmes My Way
Papas Brava
Mashed Root Vegetables
Florida Sunshine Glazed Carrots
Easter Sunday Potato Casserole
Rosh Hashanah Carrot Souffle
Carrot Ring
Candied Sweet Potatoes
Amish Cheddar Potato Casserole
BACON MIREPOIX
From: Seppo
1/4 lb. bacon
1 lb. onion, chopped
1/2 lb. red bell pepper, diced
1/2 lb. gold bell pepper, diced
1/2 lb. green bell pepper, diced
Seasoned salt, to taste
Tabasco sauce, to taste
Saute bacon. Add onions and peppers; saute until transparent. Add seasonings to taste.
POTATO SOUP
From: Dawn,NYS - 03-13-2000
Makes 6 servings
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14 oz. each) chicken broth
2 1/3 cups instant potato flakes
1 1/2 cups whole milk
1/3 cup grated or cubed American cheese
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. chili powder (optional)
1/2 cup sour cream
Chives (for garnish)
Working in a large saucepan over medium heat, saute celery and onion in butter until onions are translucent.
Slowly stir in the chicken broth and bring the mixture to a boil; reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 10 minutes, stirring occasionally.
Add the milk, cheese, garlic salt, onion powder, and chili powder (if using). Cook and stir the soup until the cheese is completely melted.
Just before serving, add in the sour cream until it is heated through. Do not let the mixture come to a boil after adding the sour cream!
Garnish with chives.
CASSEROLE POTATOES
From: chiqui, new orleans
3 lbs. Idaho Potatoes, well scrubbed
1/2 lb. bacon cut-up
1 large onion, thinly sliced
Lemon-pepper and salt (to taste)
3 cups shredded cheddar cheese (reserve 3/4 cup for topping)
1/2 cup chopped fresh parsley
1 pint heavy (whipping) cream
Place potatoes in a large pot and cover with cold water. Boil for 10-15 minutes (you want them to be partially cooked...not all the way).
Drain potatoes and slice into 1/4-inch slices. Set aside
Cook bacon until crisp. Cool and crumble; set aside. In bacon drippings, saute onion slices until transparent.
In a large casserole dish, layer potatoes, season with salt and lemon-pepper and top with some of the onions and drippings and crumbled bacon and a little of the cheese. Repeat using all ingredients ending with the cheese. Pour whipping cream over all.
Cover with foil and bake at 350 degrees F for 35 minutes. Uncover, top with the reserved cheese and parsley. Return to oven just until lightly browned.
PICKLED BEETS
From: KellyWA
"These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week. Pickled beets are great in salads or as a side dish for cold meats. If you like, you can chop these pickled beets to make beet relish."
6 medium beets (about 2 pounds), boiled, steamed, or roasted, and peeled
1 medium-large red onion, halved and thinly sliced
1 cup tarragon wine vinegar or cider vinegar
1 1/2 teaspoons coarse kosher salt
1/2 cup sugar
1 cup water
Slice the beets into one-quarter-inch rings and arrange them in alternating layers with the onion slices in a 1-quart heatproof jar with a lid' set aside.
Combine the vinegar, salt, sugar, and water in a saucepan and bring to a simmer.
Pour the mixture over the beets, put the lid on the jar, and let cool for about an hour. Refrigerate for 12 hours or up to a week before serving.
MASHED PARSNIPS WITH ROASTED LEEKS AND NUTMEG
From: KellyWA
Makes 4-6 servings
1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil spray
1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly
1/2 to 2/3 cup fat free milk, warmed
1 tablespoon butter, softened
1/4 teaspoon ground nutmeg
Kosher Salt and freshly ground black pepper, to taste
Preheat oven to 500 degrees F.
Put parsnips and potatoes in large saucepan, cover with water. Bring to a boil and boil gently, about 12 minutes, or until very tender.
Meanwhile, spray a cast iron frying pan with olive oil spray. Halve leeks again, crosswise, if using only one large one. Add to pan and put in the oven.
Roast the leeks about 15 minutes until nicely browned all over. Turn a few times to cook evenly. Remove, chop and set aside.
When parsnips and potatoes are cooked, drain well and return to the saucepan over low heat. Mash, adding milk as you do (add just enough milk to give the texture you prefer - and leave a few lumps if you like). Fold in roasted leeks and season with nutmeg, salt and pepper.
ROASTED ROOT VEGETABLES
From: KellyWA
Any root vegetable can be substituted in this recipe.
2 turnips
2 sweet potatoes
4 carrots
4 parsnips
2 russet potatoes
1 celery
1 onion
2 Tbsp. oil
1/2 cup white wine
1/4 cup soy sauce
Cut the vegetables into bite-size pieces. Saute the vegetables in oil in a skillet until almost caramelized. Spread vegetables in a roasting pan.
Roast for about one hour at 400 degrees F.
Remove the vegetables from the pan and keep warm. Deglaze the pan with wine and soy sauce.
Notes:
Rutabaga is another superb root vegetable to use in this recipe.
GOLDEN COLCANNON
From: KellyWA
2 tablespoons olive oil
4 medium onions, halved and sliced
1 small green cabbage, about 1 3/4 lbs, quartered, cored and cut in 1/2-inch strips (should yield about 12 cups shredded)
1/4 tsp dried thyme
4 medium, yellow-fleshed or white potatoes, halved
Salt and freshly ground pepper, to taste
In a large Dutch oven, heat the oil over medium-high heat. Add the onions and cabbage, stirring to coat them with the oil (you may have to let some of the onions wilt first, to make room for all of the cabbage). When all of the vegetables are wilted (about 10 to 12 minutes), reduce the heat to medium-low and cook 20 minutes, stirring occasionally, until the vegetables are soft and moist.
Increase the heat back to medium-high and cook until the mixture is golden and very soft, 12 to 15 minutes, stirring occasionally.
Meanwhile, place the potatoes in a large saucepan filled with cold water; set it over high heat. Boil until the potatoes are soft when pierced with a knife, about 20 minutes. Drain, peel, and set aside.
TO SERVE:
Place the potatoes and the cabbage-onion mixture in a serving bowl. Coarsely smash the potatoes together with the cabbage. Season to taste with salt and pepper and serve immediately.
PARMESAN POTATO AND CARROT BUNDLES
From: Sabrina, RI
Makes 4 servings
4 (14x12-inch) pieces heavy duty aluminum foil
4 medium baking potatoes, cut in 1/8-inch slices
2 cups julienne carrots (4 medium)
1 cup 1-inch pieces green bell pepper (1 medium)
1 small onion, sliced
1/4 cup freshly grated Parmesan cheese
On each piece of aluminum foil place 1 sliced potato, 1/2 cup carrots, 1/4 cup green pepper and several slices of onion.
Sprinkle each potato bundle with 1 tablespoon Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon pepper; place 2 tablespoons butter on top of the vegetables.
Bring edges of aluminum foil up to center; tightly seal tops and sides. Place bundles in a 13x9-inch baking pan.
Bake at 350 degrees F, turning bundles over after 30 minutes, for 45-60 minutes or until potatoes are fork tender. OPEN BUNDLES CAREFULLY to avoid the hot steam!
SWEET POTATO PUFF
From: Gina, Fla
This is an old Georgia recipe from my sister and it is heavenly!! This is on every holiday table at our family's homes from New Jersey to Florida!
3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. ground cinnamon
Boil potatoes till tender. Take skin off when cooled and able to handle.
Put potatoes in a large bowl and whip them till fluffy, adding all other ingredients. Pour into a buttered casserole.
Top with the combined ingredients for the topping.
Bake at 350 degrees F for 45 minutes.
TSIMMES MY WAY
From: Gina, Fla
A wonderful side dish for Passover, just brimming with flavor!
3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 cup raisins
1/4 cup prunes
1/4 cup golden raisins
1/4 cup chopped dates
Grated rind of 1 orange
Juice of 1 lemon
2 Tbsp. brown sugar
1/4 cup honey
Layer all fruit and veggies in a 9x13-inch baking pan. Sprinkle with remaining ingredients.
Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours until vegetables are tender.
PAPAS BRAVA
From: Gina, Fla
This are our morning potatoes, we enjoy them every Sunday morning with Eggs, Bacon and Biscuits, what a way to start the day!
1 medium onion, chopped
1/2 green or red bell pepper, chopped
2 to 3 garlic cloves, crushed
3 Tbsp. olive oil
3 to 4 potatoes, washed, peeled and sliced
1 Tbsp. chopped parsley
Paprika
Salt and pepper, to taste
Ground cayenne pepper, to taste
Saute onions, bell pepper and garlic in oil for 5 minutes.
Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste.
Cover as the steam will tenderize the potatoes. At first cook over medium heat and as they cook, turn heat to low.
MASHED ROOT VEGETABLES
Source: Emeril Lagasse, 1999
From: Gina, Fla
Makes 6 servings
1/2 pound sweet potatoes, peeled and cubed
1/2 pound parsnips, peeled and cubed
1/2 pound celery root, peeled and cubed
1 pound Idaho potatoes, peeled and cubed
Salt and freshly ground white pepper
3 tablespoons butter
1/2 cup milk
Preheat the oven to 400 degrees F.
In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet.
Roast for 20 to 25 minutes, or until golden brown.
Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain.
Return the Idaho potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.
FLORIDA SUNSHINE GLAZED CARROTS
From: Gina, Fla
Makes 6 servings
6 carrots, peeled and sliced into 1/4 inch slices
2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
Salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange or tangerine juice
Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.
Meanwhile, stir the sugar and spices together and set aside.
Melt the butter in a skillet, stir in the carrots and the orange juice. Sprinkle with the sugar mixture and cook over medium heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.
Stir in apricots and almonds and cook an additional 5 mintues. Serve immediately.
EASTER SUNDAY POTATO CASSEROLE
From: Gina, Fla
Makes 6 servings
1/4 cup butter, melted
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups sour cream
1/2 tsp. salt
1 bag frozen O'Brien hash browns, defrosted
2 scallions, chopped
1/4 tsp. ground black pepper
2 1/2 cups grated cheddar cheese, divided use
1/2 c. grated cheddar cheese for topping
Combine all ingredients, except 1/2 cup grated cheddar, in a large bowl except. Spoon into a buttered 9x13-inch baking pan. Top with the grated cheese.
Bake at 350 degrees F for 45 minutes or until cheese is bubbling. Let stand 10 minutes before serving.
ROSH HASHANAH CARROT SOUFFLE
From: Gina, Fla
This tastes just like sweet potato souffle!!
1 lb. carrots, peeled and sliced
Salt to taste
1/2 cup butter, melted
1/2 cup sugar
1 tsp. baking powder
3 Tbsp. flour
3 eggs
1 tsp. vanilla
1/4 tsp. Spice Blend*
Cook carrots in small saucepot in salted water covered till tender. Drain.
Combine carrots with butter in a blender or food processor and process till smooth.
Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well. Spoon mixture into a greased baking dish.
Bake at 350 degrees F for 45 minutes.
*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I grind it in the coffee machine grinder. It is fabulous.
CARROT RING
From: Gina, Fla
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes, until very tender. Drain well. Puree in a blender or food processor.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening. Add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder, baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel, extracts and 2 tablespoons water; set aside .
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50-60 minutes or until the ring is puffed and the top is slightly cracked and lightly colored. Invert the ring onto a serving dish.
CANDIED SWEET POTATOES
From: Gina, Fla
3 large sweet potatoes
1/2 stick (1/4 cup) butter
1/3 cup water
1/3 cup pineapple juice
1/3 cup sugar
1 Tbsp ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup dried cranberries
Peel sweet potatoes and slice, put into a casserole dish.
In a small saucepan, melt butter with 1/3 cup water, juice, sugar and spices. When hot, pour over sweet potatoes and sprinkle with the dried cranberries.
Bake in 350 degree F oven for 1 hour.
AMISH CHEDDAR POTATO CASSEROLE
From: Gina, Fla
Makes 6 servings
6 medium potatoes, peeled and diced
1/2 tsp. chopped chives
Ground black pepper, to taste
1 tsp. onion salt
1/4 cup plus 2 tbsp. butter, divided use
2 cups shredded cheddar cheese
1 1/2 cups warm milk (or sour cream)
Paprika (for sprinkling on top)
Parmesan cheese (for sprinkling on top)
Boil the potatoes. When tender, drain and mash. Add the chives, seasonings; set aside.
Heat the butter; add the cheese and melt. Add the milk (or sour cream). Fold sauce into potatoes.
Pour into a greased casserole. Dot with 2 tablespoons butter and sprinkle with paprika and Parmesan.
Bake at 350 degrees F for 30 minutes or until bubbly and golden.
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