Poached Veal Tongue With Potato Parsnip And Scallion Mash Food

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

POACHED VEAL TONGUE WITH POTATO, PARSNIP, AND SCALLION MASH

Steps:

• To brine the tongue, mix the salt with the water in a large bowl and submerge the tongue in it. Refrigerate for 6 hours or overnight.
• Bring the ingredients for the poaching liquid to a boil in a pot large enough to accommodate the tongue later, and let boil vigorously for 20 minutes.
• Remove the tongue from the brine, and lower it into the boiling broth. Cook, partially covered, at a lively simmer for 1 1/4 hours, then turn off the heat and leave the tongue submerged in the hot liquid for at least 1/2 hour. While the tongue is resting, get the potatoes and parsnips going (recipe follows).
• Fish the tongue out of the broth, and as soon as it is cool enough to handle, remove the peel (the warmer the tongue, the easier that will be). Following the photographs, start at the butt end to remove the peel; once you have gotten started, it should come off quite easily in big pieces. Trim away any gristle and fat at the butt end, and when ready to serve, cut into slices.
• Serve the tongue warm with the potato, parsnip, and scallion mash and at least one of the recommended condiments. The grated horseradish should be sprinkled on while the tongue is still warm, to infuse the slices with its sharp flavor. Leftover tongue is delicious cold, with the suggested sauces or others in this chapter. It makes a great sandwich with some mustard.
• Peel the baking potatoes, cut them in half, and submerge them in a pan of cold water to cover. Bring to a boil and cook 20 minutes, then add the parsnips and cook another 20 minutes, until both are tender. If the parsnips are getting too soft, fish them out of the pot with a wire sieve. When both the potatoes and parsnips are done, put them through a ricer, or strain and mash them in a bowl, with the butter and salt. Fold in the scallions. If the mash has to wait a little while before being served, put the bowl in a skillet with a small amount of boiling water, and simmer to keep warm.

SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES

Steps:

• Gather your ingredients.
• For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
• Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
• For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
• Heat a large cast-iron skillet over medium-high heat.
• Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
• To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
• Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
• Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

PARSNIP-POTATO MASH

Steps:

• Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
• Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

GARLIC MASHED POTATOES AND PARSNIPS

Steps:

• Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
• Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
• Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.

MASHED PARSNIPS AND POTATOES

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
• Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

PARSNIP POTATO GRATIN

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.