Category: Vegetables

Recipe courtesy Emeril Lagasse, 2003

2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice

Preheat the oven to 425 degrees F.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Serve warm or at room temperature.

No picture, forgive me.

Even L devoured these, and she’s the queen of “new is bad”.

4 tablespoons unsalted butter , cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper

1. Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.

I usually make a double or triple batch of the herb butter to keep in the freezer.

1 pound carrots
1 pound parsnips
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup butter
2 tablespoons minced shallot
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, minced

Position a rack at the center of the oven and preheat to 450F.

Cut the carrots and parsnips into 2 x 1/4-inch matchsticks (alternatively, slice in the food processor). Put them into a large bowl and toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15-inch pyrex dish (I use a roasting pan instead) and roast, stirring every 15 minutes, until the vegetables are nicely browned, 40-45 minutes. When they’re close to done check every five minutes.

Meanwhile, soften the butter in the microwave until it is soft but not runny. Combine it with the shallot, chives, rosemary, thyme, and garlic in a small bowl and mix well.

After removing the carrots and parsnips from the oven, add the herb butter and toss to coat. Serve immediately.

Serves four.

From Cook’s Illustrated

An entirely different beast from the typical butter & cream version (not that those aren’t wonderful!!!) I made these again tonight and A went nuts for them. She wanted to see the sauted garlic and declared “smells yum!” and then after they were done, ran around the kitchen eating spoonfuls.

2 pounds russet potatoes cut into large chunks, unpeeled and scrubbed
5 medium cloves garlic , peeled
2 teaspoons kosher salt plus 1/8 additional teaspoon
1/2 cup extra virgin olive oil plus 2 additional tablespoons
1/2 teaspoon ground black pepper
2 teaspoons fresh lemon juice from 1 lemon

1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes.

2. While potatoes are simmering, mince 1 garlic clove (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.

3. Mince remaining 4 cloves garlic (or press through garlic press). Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.

4. Drain cooked potatoes; set ricer over now-empty saucepan. Working in batches, process through food mill or ricer into saucepan.

5. Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.