Mashed Potatoes Green Garden Medley Burnt Butter Sauce 5fix Food

MASHED POTATO MEDLEY

Steps:

• Heat broth and potatoes to a boil over medium-high heat in 3 qt (3 L) saucepan.
• Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
• Mash potatoes with 1/4 cup (60 mL) broth, sour cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

MASHED POTATOES, GREEN GARDEN MEDLEY, BURNT BUTTER SAUCE #5FIX

Steps:

• Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft. Do not burn garlic. Remove from oven and let cool.
• Clean leek in cold water. Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it. Loosen the leafy layers and run under cold water until all grit is removed. Cut leek coarsely into about ¼ inch slices.
• Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute. Shuck some peas from the pods and discard pods. Set aside.
• In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit. Add the sugar snap peas and heat another half a minute. Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
• Meanwhile, prepare mashed potatoes according to package directions. Remove potatoes from bag and place in serving bowl. Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
• Season potatoes to your liking and serve alongside your favorite meat.
• Recipe makes 6 servings.

MASHED POTATOES

Steps:

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

THE GREAT GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°F.
• Steam or boil broccoli, beans and peas together until tender, drain and set aside.
• cook1/2 cup onions in 2 tbsp of butter till tender.
• Add cornstarch, salt, pepper and sour cream; mix well.
• Stir in green vegetables.
• Put in a greased 2 qt casserole dish.
• Mixture can be refrigerated overnight at this point and finished before cooking.
• Top with grated cheese.
• Combine remaining 2 tbsp of butter and cracker crumbs; sprinkle over cheese.
• Bake 30 minutes.

GREEN MASHED POTATOES

Steps:

• Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
• Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
• Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.

BUTTER MAGIC SAUCE

Steps:

• Melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. You want it to be very soft but not liquefied. Do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
• Stir the butter until it is a smooth, creamy consistency. Add the other ingredients and stir. Enjoy!
• Tips:.
• You can refrigerate any leftover butter and use it again. When you reheat, follow the same rules as above. We find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
• I use dried herbs and spices, but feel free to use fresh if you have them. Everything is better fresh. Just remember to use double the amount of herbs.

PASTA AND BURNT BUTTER SAUCE

Steps:

• Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
• Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
• Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
• Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.

GREEN BEAN MEDLEY

Steps:

• Steam or cook carrots and green beans in boiling water.
• Cook until tender, but still firm.
• Melt butter over medium heat.
• Saute onions and mushrooms until almost tender.
• Reduce heat, cover, and simmer for 3 minutes.
• Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
• Cover and cook five minutes on low heat.

GARDEN MASHED POTATOES

Steps:

• Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.

MASHED POTATOES WITH GREENS

Steps:

• Combine ham hock and 4 cups cold water in large saucepan; bring to boil. Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes. Transfer hock to plate; cool. Remove meat from bone; chop meat.
• If necessary, boil ham broth until reduced to 3 cups. Add kale stems. Cover and simmer over medium heat 10 minutes. Add kale leaves. Cover and simmer 5 minutes. Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes. Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer. Season with salt and pepper.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain potatoes, reserving 1/4 cup cooking liquid. Return potatoes and reserved 1/4 cup cooking liquid to pot. Add butter and 3/4 cup whole milk. Mash potatoes until almost smooth, adding more milk if dry. Season potatoes to taste with salt and pepper.
• Spoon potatoes into large bowl. Make well in center of potatoes; spoon greens into well. Sprinkle with chopped ham and green onions and serve.