NEW POTATOES IN A GARLIC CREAM SAUCE
We used new yukon gold potatoes, but any variety of new potatoes, or red potatoes will work well.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 32m
Number Of Ingredients 7
Steps:
- How to cook new potatoes:
- Scrub each potato clean with a scouring pad (or the abrasive side of a dish sponge). New potatoes have a very thin skin. You don't have to scrub all of it off, just get at least half of it off.
- Leave bite-sized potatoes whole and cut larger ones in halves or quarters so they are about 1" thick pieces. Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
- In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over medium heat until golden and soft. Add 1 pressed garlic clove and sauté another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes. Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve.
SAVORY GALETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the galette: Preheat the oven to 375 degrees F.
- In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
- Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
- Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
- For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
- Serve the galette with the sauce on the side.
NEW POTATOES AND WALNUT SAUCE
The crunch of walnuts adds a flavorful surprise to this sophisticated potato dish. Serve it as an accompaniment for a special dinner, or add some sliced seitan or cooked chickpeas and serve it as an entrée. The walnut oil intensifies the flavor of the walnuts, but even made without it, the dish tastes great. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan with cold water to cover. Salt the water, bring to a boil and boil until the potatoes are fork-tender, about 30 minutes. Drain well and let cool slightly.
- Halve or quarter the potatoes, depending on their size. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallots, cover and cook, stirring a few times, until softened, 3 to 5 minutes.
- Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes.
- Sprinkle with the salt and cayenne. Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.
- Transfer the potatoes to a large serving bowl. Add the walnut oil, if using, lemon juice and parsley and toss gently to coat. Serve at once.
Nutrition Facts : Calories 404.6, Fat 22.7, SaturatedFat 2.3, Sodium 306.7, Carbohydrate 45.8, Fiber 7, Sugar 2.6, Protein 9.3
ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
ROQUEFORT AND WALNUT SAUCE
From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat.
Provided by lindseylcw
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Crush cheese with fork.
- grind walnuts to a fine powder in processor.
- add the cheese and mix together in processor.
- pour in the oil very slowly, as if making mayonnaise, until a thick sauce is achieved.
- season well and stir in the paprika.
Nutrition Facts : Calories 158.4, Fat 16.1, SaturatedFat 4, Cholesterol 11.2, Sodium 226.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 3.5
GARLIC AND WALNUT SAUCE
You can serve this nutritious sauce in so many ways: stirred into any pasta, over hot broccoli, new potatoes or green beans, into soup, or turn it into a dip for raw veggies. Let your imagination run wild.
Provided by Geema
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bread in the stock.
- Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor.
- Process, adding the olive oil in a very slow stream until you have a thick paste.
- Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.
Nutrition Facts : Calories 273.2, Fat 26.5, SaturatedFat 3.1, Sodium 254.3, Carbohydrate 7.7, Fiber 1.7, Sugar 0.9, Protein 3.9
MOLASSES NEW POTATOES WITH WALNUTS
Taken from Taste of Home's Holiday & Celebrations Cookbook/2005, recipe by Janet Dingler. I made these potatoes recently, they are simply outstanding! it's a perfect potato side dish to a holiday meal. I doubled the amounts and baked it in a small roaster pan. I also used lots of black pepper, you may also want to increase the salt amount if desired.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch baking dish.
- Dry potatoes with paper towels then place in a medium bowl.
- In a small bowl combine oil with molasses, vinegar, thyme and salt; drizzle over the potatoes in the bowl and toss to coat.
- Place the potatoes into the prepared baking dish (drizzle any extra molasses mixture into the baking dish also).
- Bake uncovered at 350 degrees for about 20 minutes.
- Stir in the walnuts.
- Continue to bake, stirring once for another 20-25 minutes or until the potatoes are fork-tender.
- Sprinkle with chives.
- Do not overcook the potatoes.
Nutrition Facts : Calories 390.9, Fat 16.8, SaturatedFat 1.9, Sodium 602.7, Carbohydrate 55, Fiber 6, Sugar 8.8, Protein 7.7
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