Smoked Butter Mash Food
RADISHES WITH SMOKED BUTTER
Provided by Molly Yeh
Categories side-dish
Time 2h
Yield about 1/2 cup butter
Number Of Ingredients 3
Steps:
- Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
- Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
- To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
- Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.
SMOKED MASH
Adding smoked sea salt to your standard creamy mash adds another layer of flavour to everyone's favourite side dish. Take potatoes to the next level
Provided by Barney Desmazery
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Boil the potatoes in a large pan of water for 20-25 mins until mashable. Drain well.
- In the same saucepan (no need to clean it), bring the milk, butter and a couple of pinches of smoked sea salt to the boil. Take off the heat and either rice or mash the potatoes into the hot milk, beating until completely combined. Serve alongside short ribs and carrots, with extra smoked salt on the side to season, if you like.
Nutrition Facts : Calories 204 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.1 milligram of sodium
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