PARSNIP MASH
Steps:
- Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
COCOA NIB FRAPPE
Provided by Alton Brown
Categories beverage
Time 4h55m
Yield Four 7-ounce servings (28 ounces)
Number Of Ingredients 7
Steps:
- Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
- Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
- After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
- Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth. Serve immediately.
BANGERS AND MASH
Steps:
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
VANILLA CUSTARD WITH RASPBERRY MASH
Steps:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
BANGERS AND MASH WITH ONION GRAVY
Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.
Provided by Bonnie G 2
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
- Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
- Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
- Cook until potatoes are tender when pierced with a knife, about 15 minutes.
- Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
- In same pan over medium-high heat, combine milk and butter and bring to a boil.
- Remove from heat and set aside.
- Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
- To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
- Season with salt and pepper to taste.
- Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.
Nutrition Facts : Calories 1142.8, Fat 79.7, SaturatedFat 28.8, Cholesterol 196.8, Sodium 2128.3, Carbohydrate 54.2, Fiber 5.1, Sugar 4.7, Protein 40.7
BANGERS AND MASH WITH ONION GRAVY
Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
- Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
- When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.
Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
- Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
- Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
- Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
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