SWEET POTATO ALIGOT
In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that's soft, gooey and eminently comforting. This version, made with sweet potatoes, has a gently caramelized flavor and a deeply satiny texture. Pan-fried sage leaves make a crisp, herbal garnish that's worth the few extra minutes of work. Note that the bigger the sage leaves, the easier they are to fry. If you can't find Saint-Nectaire or Tomme de Savoie cheese, you can use fontina or mozzarella. And if you want to make this ahead, or reheat leftovers, let the mixture cool, then store it in the fridge for up to 3 days. Reheat it on low, stirring in a little cream until the mixture is elastic and smooth. Serve this as a side dish to sausages or roasted meats, or as a meatless entree with a fresh, crunchy salad.
Provided by Melissa Clark
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don't wash out the pot. (You'll need it again later.)
- Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat 1/4-inch of oil. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.
- In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.
- Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.
- Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic and nutmeg until the butter melts.
- Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 443 milligrams, Sugar 4 grams, TransFat 1 gram
ALIGOT-STYLE POTATOES WITH ROASTED GARLIC
Aligot is a comforting dish of cheesy whipped potatoes that originated in the L'Aubrac region of central France. Traditional aligot is made with Tomme d'Auvergne, a creamy young cheese that's nutty and stretchy when melted. We opted for a more accessible combination of shredded Gruyere and fresh mozzarella, resulting in similar texture and flavor. We also added roasted garlic to our version. Top with finely chopped chives and serve right off the stove for a hearty side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note).
- Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
- Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
- Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.
ALIGOT (FRENCH MASHED POTATOES)
This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.
Provided by Natalie Titanov
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
- Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
- Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g
ALIGOT
Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.
Provided by Lena
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile heat milk and cream in a saucepan until warmed.
- Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.
Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g
ALIGOT GRATIN
Categories Milk/Cream Mixer Potato Side Broil Casserole/Gratin Horseradish Mozzarella Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, until dry. Cool potatoes until they can be handled.
- Peel potatoes and force through a ricer or medium disk of a food mill into pan. Add butter, garlic, and milk and cook mixture over moderately low heat, beating constantly with a wooden spoon, until fluffy and heated through, about 2 minutes.
- Add mozzarella and salt and pepper to taste and cook mixture, beating until cheese is melted and forms long elastic strands when lifted with spoon.
- Divide aligot among 6 buttered 1-cup shallow gratin dishes or one 6-cup buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.
- Preheat broiler.
- In a bowl with an electric mixer beat cream until it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat until golden, about 1 minute.
ALIGOT (CHEESY POTATOES) RECIPE BY TASTY
Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese
Provided by Alix Traeger
Categories Sides
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
- Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
- Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
- Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
- Pour in the heavy cream and stir again until combined.
- Gradually add in the cheese, stirring between each addition, until completely melted.
- Continue stirring the potatoes until smooth, thick, and elastic.
- Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
- Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
ALIGOT
This is a recipe from Delia Smith's new vegetarian cook book. It is basically a French variation on mashed potatoes, to which garlic and cheese are added.
Provided by Booshine
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic and butter in a pan on lowest heat possible for 30 mins.
- Meanwhile, boil the potatoes.
- With an electric hand whisk on slow, begin to break up the potatoes and add the butter and garlic, some pepper, and a handful of the cheese.
- Switch the speed to high, and add the cheese a handful at a time.
- Keep going and it will become loose and glossy eventually.
- Serve immediately.
Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6.4, Cholesterol 26.7, Sodium 85.6, Carbohydrate 40.3, Fiber 5, Sugar 1.8, Protein 4.8
More about "sweet potato aligot food"
CLASSIC FRENCH ALIGOT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (74)Total Time 45 minsCategory Side DishCalories 371 per serving
SWEET POTATOES 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
Estimated Reading Time 6 mins
SWEET POTATOES ALIGOT RECIPE | TASTING TABLE
From tastingtable.com
4.9/5 (44)Total Time 30 minsCategory Side Dish, VegetableCalories 836 per serving
11 JAPANESE SWEET POTATO RECIPES FOR EVERY TIME OF DAY
From wellandgood.com
ALIGOT - HOME SWEET SWEDEN
From homesweetsweden.com
HOW TO COOK THE PERFECT ALIGOT | FOOD | THE GUARDIAN
From theguardian.com
POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE - SERIOUS EATS
From seriouseats.com
SWEET POTATOES AND DIABETES: SHOULD YOU EAT THEM? - VERYWELL …
From verywellhealth.com
HOW TO MAKE ALIGOT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALIGOT - GASTRO OBSCURA
From atlasobscura.com
SWEET-POTATO ALKALINE DIET | LIVESTRONG
From livestrong.com
POST - LA BONNE VIE
From rachelshenk.com
ANYONE HAD ANY LUCK WITH SWEET POTATO ALIGOT/VEGAN CHEESE SAUCE?
SAY HELLO TO FALL WITH THESE 15 SWEET POTATO SNACKS, SWEETS, AND …
From onegreenplanet.org
THIS IS WHAT ALIGOT IS TRADITIONALLY SERVED WITH - MASHED.COM
From mashed.com
ALIGOT, KHACHAPURI AND SPäTZLE: YOTAM OTTOLENGHI’S SUPER-CHEESY …
From theguardian.com
IDAHOAN® ALIGOT POTATOES - MASHED AND SCALLOPED ... - IDAHOAN …
From idahoan.ca
ALIGOT ~ POMMES ALIGOT RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
65 FOODS WITH SWEET POTATO - LIST CHALLENGES
From listchallenges.com
ALIGOT RECIPE : SBS FOOD
From sbs.com.au
WHAT GOES WELL WITH SWEET POTATOES? - PRODUCE MADE SIMPLE
From producemadesimple.ca
HOME - THE SWEET POTATO
From thesweetpotato.ca
DO SWEET POTATOES HELP OR HINDER WEIGHT LOSS? - HEALTHLINE
From healthline.com
A DISH TO COMFORT ON THOSE COLD, DARK DAYS - THE NEW YORK TIMES
From nytimes.com
SWEET POTATO HEALTH BENEFITS: 10 REASONS TO EAT SWEET POTATOES
From foodrevolution.org
SWEET POTATO ALIGOT RECIPE | FLOCKTOWN FARM
From flocktownfarm.com
SWEET POTATO FOR BABY - 6 DELICIOUS WAYS (4+ MONTHS) - BABY FOODE
From babyfoode.com
3-DAY SWEET POTATO DIET TO BREAK YOU OUT OF YOUR WEIGHT LOSS RUT
From betterme.world
TRADITIONAL FRENCH ALIGOT RECIPE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
ALIGOT IS A SCRUMPTIOUS POTATO RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
SWEET POTATO ALIGOT - PRESSREADER
From pressreader.com
SWEET POTATOES ALIGOT RECIPE | TASTING TABLE | RECIPE | SWEET …
From pinterest.com
BEST POTATO AND SWEET POTATO SIDE DISH RECIPES
From foodnetwork.com
SWEET POTATOES ALIGOT RECIPE | TASTING TABLE | RECIPE | RECIPES, …
From pinterest.com
ALIGOT, AN IRRESISTIBLE SPECIALITY FROM THE AVEYRON - FRENCHENTRéE
From frenchentree.com
ALIGOT WITH FRESH CHEDDAR CHEESE (POTATO AND CHEESE PURéE)
From ricardocuisine.com
ALIGOT | TRADITIONAL CHEESE DISH FROM AUBRAC, FRANCE
From tasteatlas.com
WHAT IS ALIGOT AND WHAT DOES IT TASTE LIKE? - MASHED.COM
From mashed.com
IDAHOAN® ALIGOT POTATOES - IDAHOAN FOODS LLC
From idahoan.com
SWEET POTATO ALIGOT | SWEET POTATO, FRENCH MASHED POTATOES, …
From pinterest.de
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love