Tag: side dish
Roasted Japanese Sweet Potatoes; 2 Ways
Roasted Japanese Sweet Potatoes; 2 Ways
These purple sweet potatoes are something special. In Japan, they are known as satsumaimo. The interior is a light creamy white that turns yellow after cooking. There are 2 ways to roast them in the oven. At 325° for 70-90 minutes, the sweet potato has a sweet cake-like texture. At 375° for 50-60 minutes, they are cheesecake-like with a crispy outside. Either way, eating these sweet potatoes is like eating a dessert.
Equipment
- foil
Ingredients
- Japanese sweet potatoes
- butter for serving
Instructions
- Prick your sweet potatoes with a fork on all sides.
- Wrap them in aluminum foil. Put in a cold oven at either at 325° for 70-90 minutes or at 375° for 50-60 minutes.
Roasted Brussel Sprouts
Roasted Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. They tend to get hated on for a couple of reasons. One, people overcook them and the sprouts become mushy; and two, people buy frozen sprouts and not fresh. Fresh sprouts make all the difference. When choosing brussel sprouts, you want to purchase the smallest ones possible. They are the most tender. If large ones are your only option, I recommend slicing them in half so they’ll cook properly.
Ingredients
- 1 lb brussel sprouts sliced in half
- 2 tbsp olive oil
- 6 garlic cloves minced
- salt and pepper to taste
Instructions
- Toss the brussel sprouts in a bowl with the olive oil, garlic, salt, and pepper.
- Place the sprouts cut side down on a baking sheet lined in parchment paper. Place in a 400° preheated oven for 10-12 minutes.
- Take out of the oven and turn the sprouts cut side up. Roast for another 10-12 minutes.
Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
