LEMONY MASHED POTATOES WITH ASPARAGUS, ALMONDS AND MINT
Sautéing asparagus in butter and oil, rather than boiling it in water, locks much of the flavor inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course, side dish
Time 35m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- Using a peeler, remove the yellow zest from the lemon in large strips. Cut the peeled lemon into six wedges and reserve for serving.
- Fill a medium saucepan with salted water, add the lemon zest, mint sprigs and garlic, and bring to a boil over high heat. Add potatoes and boil for 15 minutes, or until cooked through.
- Drain well. Return potatoes, lemon zest and garlic to the pan, discarding the mint sprigs. Add butter, milk, sour cream (soured cream) and 3/4 teaspoon salt and mash until smooth and creamy. Season to taste with salt and pepper. Cover and set aside until ready to serve.
- Meanwhile, cook the asparagus: In a large skillet, melt the butter and oil over medium-high heat until foaming. Add asparagus and cook, turning frequently, until cooked through but retaining a slight bite, 5 to 8 minutes, depending on thickness. Turn off the heat and use tongs to transfer asparagus to a plate. Add the anchovy, garlic and a pinch of salt to the pan, return to medium heat, and stir continuously until the garlic is starting to turn gold, 1 to 2 minutes. Remove from the heat, stir in almonds and dried mint, and immediately spoon the mixture into a bowl to stop the cooking.
- Divide potatoes on serving plates. Top with the asparagus and spoon the buttered almond mixture over the top. Serve at once with a sprinkle of fresh mint and the lemon wedges alongside.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 767 milligrams, Sugar 5 grams, TransFat 0 grams
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
LEMON AND CAPER MASHED POTATOES
This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
- Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
- Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.
LEMON MASHED POTATOES
Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/
Provided by BecR2400
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot of salted water, boil the potatoes until they are almost falling apart.
- Drain potatoes thoroughly and return to pot.
- Add the butter and mash the potatoes with a potato masher.
- When butter is incorporated, season with salt to taste.
- Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
- Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).
MINT MASHED POTATOES
All it takes is one bunch of mint to liven up humdrum mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 6
Steps:
- Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
- Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.
ASPARAGUS WITH LEMON AND MINT
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
- In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
- Just before serving, stir in mint and lemon juice.
- Serve at room temperature.
Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 0.6, Sodium 161.6, Carbohydrate 5.1, Fiber 2.4, Sugar 1.5, Protein 2.8
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