Tournesol Blogs — Potatoes
Beet and Potato Salad
Posted by Renee Primeau on
Serves 6 INGREDIENTS 2 cups warm boiled potatoes, peeled and diced 2 cups diced cooked beets 1 clove garlic, minced Vinaigrette: 2 Tbsp red wine vinegar 6 Tbsp olive oil 1 tsp dijon mustard 1/8 tsp salt 1 1/2 - 2 cups mayonaise salt and pepper 1 tsp thyme, marjoram or parsley Garnish: boiled eggs (optional) kalamata olives (optional) Directions: Boil beets and potatoes until tender. In a bowl, combine cooked beets, potatoes and garlic. Prepare vinaigrette and pour over potato/beet mixture (preferably while potatoes are warm). Let sit for about 20 minutes (or more, if time permits!) Shortly before...
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- Tags: Beets, Category_Recipes, Potatoes
Purée de patates carottes et rutabagas
Posted by Renee Primeau on
(de Recettes du Québec) Préparation : 20 min Cuisson : 35 min Portions : 6 INGRÉDIENTS 3 tasses (750 ml) de carottes émincées 2 tasses (500 ml) de rutabaga en morceaux 1 1/2 tasse (375 ml) de pommes de terre en quartiers Sel au goût Poivre au goût 2 c. à table (30 ml) de beurre 3 c. à table (45 ml) de crème à 15% LES ÉTAPES Mettre les légumes dans une casserole. Couvrir d'eau et saler un peu. Faire mijoter à couvert pendant 30 à 35 minutes. Égoutter les légumes, les remettre sur le feu et remuer avec...
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- Tags: Carrots, Category_Recipes, Potatoes, Rutabaga
Roasted Root Vegetables with Honey- Mustard Sauce
Posted by Renee Primeau on
INGREDIENTS 2 pounds (4 kg) potatoes, peeled and diced 8 carrots, peeled and diced 6 parsnips, peeled and diced 1 rutabaga, peeled and diced 2 tablespoons vegetable oil 2 teaspoons, ground cumin Salt and pepper to taste SAUCE 2 cups plain yogurt or non-dairy substitute 1 tablespoon Dijon mustard 2 tablespoons honey Salt to taste PREPARATION Preheat oven to 400°F (200°C). Toss the vegetables with the oil, cumin and salt in a large baking dish. Bake until vegetables are tender -- about 30-35 minutes. While the vegetables cook, whisk together the ingredients for the sauce. Serve immediately with sauce on...
Mashed potatoes with kale and sausage
Posted by Renee Primeau on
3 Tbsp butter 1 large bunch of kale, chopped 1 small onion, diced 3-4 medium potatoes, cut into large pieces 1 clove garlic, chopped salt and pepper cooked sausage Melt 1 tablespoons of the butter over medium heat in a large skillet. Add the onion and sauté until clear. Add garlic and kale and sauté for another minute. Add 2 Tbsp water and a dash of salt, cover and braise until tender. Meanwhile, combine the potatoes with salted water to cover in a small saucepan. Cover and bring to a boil over high heat. Reduce the heat and boil gently...
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- Tags: Category_Recipes, Kale, Potatoes