Better Than Potatoes Cheesy Cauliflower Puree Food

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
• Place potatoes in a single layer in roasting pan.
• Season chicken inside and out with salt and pepper.
• Place liver, rosemary, thyme, and garlic inside cavity of chicken.
• Using kitchen twine, tie legs together to enclose.
• Rub chicken with remaining 3 tablespoons each of butter and oil.
• Place chicken on top of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes.
• Turn chicken onto its other side and continue roasting 20 minutes more.
• Turn chicken, breast side up, and add 2 tablespoons water to pan.
• Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
• Carve chicken in roasting pan allowing the juices to combine with the potatoes.
• Serve from the roasting pan, spooning pan juices over potatoes.
• Sprinkle with fleur de sel.

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
• Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.

CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)

Steps:

• Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
• Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
• NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
• VARIATIONS:.
• In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
• PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
• At Home With The French Classics.

“BETTER THAN POTATOES” CHEESY CAULIFLOWER PUREE

Steps:

• Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.