Sunday, October 10

Roasted Vegetables with Hollandaise and Smashed Red Potatoes

Roasted Vegetables:

Pre-heat oven to 450 degrees
Combine 3/4 cup olive oil, juice of one lemon, and 1/4-1/2 cup fresh chopped herbs. I used fresh parsley, cilantro, thyme and sage from my new fall herb garden. Add 1- 2 tsp kosher salt, ground pepper, red pepper flakes, and 2 cloves of garlic crushed. Whisk these ingredients together and set aside.
In an oven safe roasting dish, Pyrex dish, or oven safe pot, chop and combine a variety of fresh vegetables. I used 1 lb Brussels sprouts, 1 head of cauliflower, 1 red pepper, 5 carrots, 3 stalks of celery, 1 medium yellow onion, and 3 shallots. Pour olive oil- herb mix over vegetables and toss. Take 1/4 cup butter, cut into to cubes, and distribute over vegetables. Bake for 35 minutes, stirring every 10 minutes.

Hollandaise Sauce:

Separate 4 egg yolks from the whites. Combine the 4 yolks with juice of one lemon in a metal bowl or a heat safe Pyrex bowl. Whisk in 1/8 tsp cayenne pepper, 1 tsp kosher salt, fresh ground pepper, and if desired 1 tsp tarragon. Melt 1/4 cup butter and set aside, re-heat if it starts to cool.
Over low heat bring one cup of water just to a simmer in a small saute pan and then remove from hot burner. Place yolk-lemon mix in its heat safe bowl over saute pan with hot water. Whisk in melted butter, and continue whisking until mixture has just started to turn a light yellow color about 1 minute. If kept over heat for too long the eggs will thicken and scramble.

Smashed Red Potatoes:

Boil 8 red potatoes till soft, about 20-25 minutes. Drain water. Roughly slice through potatoes with butter knife to break them up, leaving skin on. Add in 4 tbsp butter, 1/4 cup half-and-half, and beat together. Add in salt, pepper, and garlic to taste.

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