Vegetables - Alan's Cookbook

More documents

Recommendations

Info

Corn, sweet potato and pecan goulash An odd-sounding but delicious combo—a derivative of corn chowder—very comforting on a cold dark night. Sweet potatoes Corn Roasted & salted pecan pieces Sea salt Pepper Arugula or parsley leaves Olive oil Optional Fresh sweet corn, boiled 8 minutes, dunked in cold water, and cut off the cobs immediately is the best, of course. A good brand of canned or frozen corn will do. Corn should slightly dominate this dish, followed by sweet potato. Be sure to use real sweet potatoes, not yams. Use as many pecans as will not overpower the other ingredients. I prefer a very dark seasoned sea salt, such as “Sale Toscano”, from Tuscany for this dish. Wash the sweet potatoes. Bake in a medium oven (350°) until done, approx. 1 hour. Cut into small pieces, removing skin if you prefer (I like the skin myself). Cook the corn, as above, or according to the directions on the can or package. Gently combine the corn and sweet potato pieces. Add a bit of olive oil if you prefer. Anoint with sea salt and cracked pepper. Top with pecans and toss lightly. Garnish generously with arugula leaves or parsley. Serves 4 per sweet potato Cooking time: 75 minutes - 82 -
Sweet potato mash A wonderful variation on mashed potatoes. Sweet potatoes Fennel root Celery root Broth Salt and pepper Optional Nonfat or regular milk Butter Cream Use yellow sweet potatoes, not yams. Fennel root is also called sweet anise by some groceries. Celery root (“celeriac”) is larger and much uglier than fennel root. Either may be omitted from this recipe if you can’t find it. I use one celery root, one fennel root, and three large sweet potatoes for this dish. Either vegetable or chicken broth will work. Peel the sweet potatoes and cut them into 1” pieces. Boil them gently in broth, about 45 minutes. Peel celery root, cut into pieces and add to the broth about 15 minutes after the sweet potatoes. Follow this with quartered anise root. Cook all until done. Run the celery root and fennel root through a food processor to puree their stringiness into submission. Continue either in or out of the processor with the sweet potatoes, adding oil liberally, and broth (or milk) to get the desired consistency. Salt and pepper to taste. Butter and cream do nice things to the taste, but are not required. Serves 8-10 Cooking time: 1 hour - 83 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11: Vegetable kabobs Excellent served w
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?