Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
bring water to a boil, lower heat to medium, and cook potatoes 12 minutes. Drain, let cool for a few
minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).
Meanwhile, drop carrots, turnips, and onions into boiling salted water
to cover. Lower heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on
size). Drain, instantly cool under running water, and set vegetables aside.
About one hour before beef will be served, place potato quarters in
drippings (at least 1/2 cup) rendered by roasting beef and turn them to coat. (If beef hasn't rendered
enough drippings, supplement with
cooking oil and a little unsalted butter.) Place in oven (wherever there's room, including the bottom
shelf) and roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots,
turnips, and onions and sprinkle with thyme, salt, and pepper. Continue roasting and turning frequently
until vegetables are tender and evenly browned (about 15 minutes longer). Using tongs (or a slotted
spoon) and draining off excess fat, remove to serving dish; sprinkle with parsley.
Fresh Fruit Compote
14 Servings
1 c fresh blueberries
1 c fresh strawberries,Halved
1 c sliced fresh peaches,peeled
1 c fresh blackberries or
-raspberries
1 c watermelon balls
1 c cantaloupe balls
1 c Thompson seedless grapes
1/2 c sparkling wine (or sweet)
-wine,chilled
52