vegetable - potato, parsnip
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other or works.
Potato and Mixed Root Vegetables
Easy and delicious, this is another recipe inspired by typical German country fare. A great winter filler using typical root vegetables of the season.
3 medium floury cooking potatoes (type best for mashed potatoes)
2 carrots
1/4 of celeriac root
1 leek
1 bay leaf
salt, pepper
+ - litre vegetable broth (or other broth)
1 T. butter
optional: other root vegetables such as small turnip, parsnip
Peel the potatoes, carrots and celeric root and cut into a medium dice. Slice the leek, using the white and some of the tender green.
Place in a pan with the bay leaf and pour over just enough broth to barely cover. Bring to boil, cover and reduce heat. Cook about 15 minutes or until the potatoes just begin to fall apart (this will depend on size of dice. If there is still too much liquid, allow to cook a little without the lid - potato types vary on how much liquid they absorb. Remove bay leaf.
Just before serving, distribute bits of butter over the vegetables, season with salt and pepper and toss with a fork, even mashing lightly if you prefer. Serve in a small pile and garnish with parsely or chive.
Great vegetarian side dish or with meats such as pork or beef or turkey breast.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant