Mashed Sweet Potatoes with Thyme & Caramelized Onion

Mashed Sweet Potatoes with Thyme & Caramelized Onion
Author: 
Recipe type: Main Dish
 

Ingredients
  • 3 + 1 Tbsp. unsalted butter
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 3 Tbsp. heavy cream
  • Salt & pepper to taste
  • 1 tsp. sugar
  • 2 lbs. sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, & cut into ¼ inch slices
  • 1 Tbsp. unsalted butter
  • 1 small onion, diced
  • ¼ tsp. each sugar & salt

Instructions
  1. Combine 3 Tbsp. of the butter, 2 Tbsp. of the cream, ½ tsp. salt, ¼ tsp. black pepper, 1 tsp. sugar, & sweet potatoes in a large, heavy bottomed saucepan.
  2. Cook, covered, over low heat until the potatoes are fall-apart tender, 35 to 40 minutes. Meanwhile, melt remaining 1 Tbsp. unsalted butter in a small skillet & add the onion & remaining sugar & salt.
  3. Cook over low heat until the onion is caramelized, about 15 minutes.
  4. Discard the fresh thyme sprig from the sweet potatoes & mash with a potato masher. Stir in the caramelized onion & remaining 1 Tbsp. cream & serve.

 

Carmelized Shallots

Carmelized Shallots
Author: 
Recipe type: Topping
 

Ingredients
  • ¾ tablespoon butter
  • 2-3 shallots, peeled and roughly chopped
  • ½ tablespoon sugar

Instructions
  1. Melt butter in small cast-iron skillet (or other heavy skillet) over medium heat.
  2. Add shallots; sauté 2 minutes. Reduce heat to low; sprinkle shallots with sugar.
  3. Cook until shallots are caramelized, about 10 minutes.
  4. Great as a pizza topping.

 

Carmelized Onions

Carmelized Onions
Author: 
Recipe type: Topping
 

Ingredients
  • 3 large or 5 medium onions, thinly sliced
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower oil or olive oil

Instructions
  1. Cook all in a heavy skillet over low heat for 45 minutes to an hour, stirring occasionally, until darkened & caramelized.
  2. Watch carefully towards the end to prevent scorching.
  3. Delicious on pizzas, squash, or served with red meats.
  4. Will keep in the fridge for several days. Freezes well.

 

Butternut Squash Pie

Butternut Squash Pie
Author: 
Recipe type: Dessert
 

This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
Ingredients
  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • ¾ cup evaporated milk or half-and-half
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla

Instructions
  1. To cook squash:
  2. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
  3. Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
  4. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
  5. Let cool completely then peel and mash or puree the squash or put it through a food mill.
  6. Measure 1½ cups of the squash and set aside.
  7. Reduce oven to 350° F and position an oven rack in the center of the oven.
  8. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
  9. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
  10. Beat until well blended.
  11. Pour the filling into the chilled pie and place on the center oven rack.
  12. Bake for 45 to 55 minutes, or until set.
  13. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
  14. When the filling is set, transfer the pie to a rack to cool.
  15. Serve just warm or at room temperature with a dollop of whipped cream.

 

Creamy Parsnips and Pears

Creamy Parsnips and Pears
Author: 
Recipe type: Side Dish
Serves: 8
 

Ingredients
  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 large pear, (Bartlett or Anjou), peeled, cored and halved
  • 4 cloves garlic, peeled
  • 1 tablespoon butter
  • 2 teaspoons lemon juice, juice
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Instructions
  1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil.
  2. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
  3. Drain and transfer to a food processor.
  4. Add butter, lemon juice, salt and pepper.
  5. Process until completely smooth.
  6. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)

 

Parsnip & Potato Mash

Parsnip & Potato Mash
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4 pounds potatoes, peeled and quartered
  • 1 pound parsnips, peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • Freshly ground pepper

Instructions
  1. Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt.
  2. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender.
  3. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer).
  4. Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth.
  5. Season with pepper. Dot with remaining butter,if desired.

 

Sweet Potato Pie

Sweet Potato Pie
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound sweet potatoes
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Instructions
  1. Boil sweet potatoes whole in skin for 20 to 30 minutes,or until done.
  2. Run cold water over the sweet potato, and remove the skins.
  3. Break apart sweet potato in a bowl.
  4. Add butter, andmix well with mixer.
  5. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
  6. Beat on medium speed until mixture is smooth.
  7. Pour filling into an unbaked pie crust.
  8. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
  9. Pie will puff up like a souffle, and then will sink down as it cools.

 

Potato-Leek Tourte

Potato-Leek Tourte
Author: 
 

Ingredients
  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • ½ cup cream
  • 2 eggs
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

Instructions
  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.

 

Cabbage and Noodles

Cabbage and Noodles
Author: 
Recipe type: Side Dish
Serves: 4
 

Ingredients
  • 2 c. thinly sliced onions
  • ¼ c. unsalted butter
  • 1½ Tbsp. paprika
  • 8 cups finely shredded green cabbage (about 1 ½ pounds)
  • 2 tsp. salt
  • 12 ounces fine or medium-wide egg noodles
  • freshly ground pepper to taste
  • dollop of sour cream (optional)

Instructions
  1. In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes.
  2. Add the paprika & saute for a few seconds more.
  3. Stir in the cabbage & salt & continue to cook for 5 more minutes, stirring now & then. Cove tightly & cook on very low heat for 40-60 minutes, stirring occasionally, until cabbage is very soft & brown.
  4. When cabbage is almost done, cook noodles in boiling water until al dente.
  5. Drain & toss well with cabbage mixture.
  6. Add generous amount of pepper, &, if you like, top with a dollop of sour cream & serve!