From Vegetarian Suppers from Deborah Madison’s
Kitchen, Deborah Madison, Broadway Books, 2005.
Anything
with mashed potatoes is worth trying. I put two potatoes and two turnips,
peeled and cut into pieces, into a pot of salted water and brought it to the
boil. A spring of thyme was added, then it was simmered until they were done.
They were then mashed.
As the
potatoes were cooking a large onion was cut into slices and sauteed slowly in
oil and butter until it had softened and browned.
At the
same time a pot of salted water was brought to the boil and a few pieces of
broccolini and some Chinese broccoli were cut into serving type slices and
added to the boiling water. They were cooked for a few minutes and then
removed.
When the
potato/turnip mash was ready the greens were heated in the pan with the onions.
The mash was placed on plates and the onions and greens put over the top.
This is a
simple dish but wonderful to eat. There was the comfort of the mash—a tasty mix
of potato and turnip—with the sweetness of the onions and the slight bitterness
of the greens. A really good way to serve accompanying vegetables, though I had
it with a soup.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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