Tag: taste

Potato Parsnip Mash

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef^[1] I prepared in the oven.

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg

Ingredients:

1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
3 cloves garlic
1 sprig rosemary
1/2 tbsp salt, plus more to taste
1/4 cup light sour cream
1/4 cup 2% milk
1 tbsp unsalted butter
pinch of black pepper

Directions:

Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

^{^} roast beef (www.gordon-ramsay-recipe.com)

Incoming search terms:

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious. I served this side dish with the Italian Meatloaf^[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan^[2] for a delicious and comforting meal. We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

Print^[3]

Smashed Potatoes with Sour Cream and Chives

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.

Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

by Pam on October 9, 2012

I served this side dish with the Italian Meatloaf^[1] and they paired nicely together. I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal. I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes. It was light, healthy, and very delicious – even my kids ate it!

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed. Serve immediately. Enjoy.

Print^[2]

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)