An Early Christmas Present!

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Make An Early Christmas Present!

Totally unexpected for most and most definitely totally delicious! Make sure you have phone or camera nearby to capture the looks of your guests when they see what they are being served for dinner!  One of the more perfect alternatives to the traditional Christmas dinners.

Seared Scallops with Parsnip, Blood Orange and Brown Shrimp

Ingredients

Serves 4

Total time:  1 hour 40 minutes.

Scallops

16 scallops

butter

oil

lemon juice

Blood Orange and Shrimp Butter

4 tbsp of brown shrimp (peeled, deveined, tail removed, chopped and lightly sauteed)

40 blood orange segments

2 shallots, cut into julienne

6 white peppercorns

2 sprigs of thyme, small

2 garlic cloves, crushed

1 1/4 cups of white wine 

2 1/4 sticks of butter, diced

1 cup of lemon juice

1 pinch of cayenne pepper

chervil, chopped

thyme leaves, chopped

dill, chopped

salt to taste

Poached Parsnip

1 lb  parsnips, cut into 4x1 inch batons (sticks)

2 shallots, sliced

1 sprig of fresh thyme

1 garlic clove

4 white peppercorns

1/2 cup of white wine

2 cups of white wine vinegar

2 cups of chicken stock

Greens

Chard or Spinach, blanched
2 tbsp of butter
salt
pepper

Blood Orange and Shrimp Butter

Place the shallots, peppercorns, thyme, garlic and white wine in a saucepan. Gently simmer for 40 minutes, then pass through a fine sieve.

Place 3 1/2 fl oz of this reduction into a clean pan and bring to the boil.

Slowly whisk the butter into the reduction, one or two pieces at a time while cooking - only add the next piece of butter when what you just added has melted and emulsified into the sauce. Finish with the fresh lemon juice and season with cayenne pepper and salt. Set aside to add the blood orange segments and shrimp before serving.

Parsnips

Sweat the shallots in oil with the thyme, garlic and peppercorns until soft but without color. 

Add the white wine, bring to the boil and reduce by half, then add the white wine vinegar and chicken stock and bring to the boil.

Check the seasoning, then add the parsnips batons and poach until tender for 5 - 10 minutes

Chard or Spinach

Lightly saute in 2 tbsp of butter wilting the leaves.  Be careful not to over cook. Season to taste with salt and pepper.

Scallops

Add a tablespoon of butter and a dash of oil to a frying pan and heat until very hot.

Season the scallops with salt and pepper and place them in the pan. Cook on a high heat for 2 minutes - DO NOT move the scallops around the pan until they have caramelized on each side.

Squeeze a little lemon juice over the scallops, remove from the pan and finish under a hot, pre-heated broiler.

Meanwhile, gently heat the orange and shrimp butter sauce and add both the prepared brown shrimp and the blood orange segments. When hot, stir in the herbs.

To serve, warm the Spinach or Chard in its cooking liquid, drain, then arrange into shallow warmed bowls. Spoon the sauce over the greens and arrange the scallops on top of the sauce. Finish with the  drained poached parsnips over the top. You can also add a few sprigs of micro greens for garnish.

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Christmas Leg of Lamb Anyone?

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Make Christmas Leg of Lamb Anyone?

This recipe shows off the beauty of lamb by simply roasting the meat with complementary flavors of garlic and rosemary. Studding the meat with anchovies may sound unusual to some, but these little fish pack a glorious saltiness, seasoning the meat beautifully.  Smoked black pepper used in this roast leg of lamb recipe offers an extra flavor dimension, but you can use regular black pepper if you don't have any on hand.

Roasted Leg of Lamb with Garlic, Rosemary and Anchovy

Ingredients

Serves 4

Total time:  1 hour 30 minutes.

1 leg of lamb

12 anchovies

12 garlic cloves

12 sprigs of rosemary, small

sea salt

cracked black pepper, smoked (regular black pepper can be used)

olive oil

Directions

Preheat the oven to 325°F

To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat. (12 holes for garlic, 12 holes for rosemary and 12 holes for anchovy). 

Lay the leg onto a roasting tray and sprinkle over with sea salt and smoked pepper. Drizzle with olive oil and rub lightly into the flesh

Roast for 60 minutes, or until the lamb reaches an internal temperature of 137°F. Allow to rest in a warm place for 15-20 minutes before carving and serving.  Roasted potatoes and grilled asparagus would be delicious sides.

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Goose, Duck, Ham or Turkey?

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Make Goose, Duck, Ham or Turkey?

Been there, done that and quite honestly, Duck and Goose can be story like, but gamey and greasy.  Didn't we just have a Turkey for Thanksgiving...and Ham, well, how celebratory is that since we have it in sandwiches every other day....Think Prime Rib.!  Or Rack of Lamb, or Lobsters, shrimp and scallops?   You get the idea.  In the next few days. I will share some not so typical main dishes for Christmas Dinner.   First, a little more traditional, but then wait to you see! 

 Prime Rib

The Closed-Oven Method

This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.

The key to this method is knowing the exact weight of your prime rib. Just copy it off the label, write it on a Post-it and stick it on your fridge. I say this because I know how easy it is to just tear off the butcher paper and throw it away, and you really don't want to have to go digging through the trash to find the label.

Also, you don't actually need a meat thermometer with this technique (although if you're paranoid you can certainly use one anyway).

You'll also notice that there's no resting time with this recipe, which might come as a surprise if you're used to resting your meat after roasting it. And if you're used to doing that, that's good. But with this recipe it's not necessary because the meat is basically resting as it sits in the oven.

Ingredients

1 boneless or bone-in beef rib roast, trimmed and tied.

Kosher salt and freshly ground black pepper, to taste.

Garlic Slivers inserted into the fat if you desire.

Directions

The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface which makes it easier to get a nice brown color on the roast.

Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.

Half an hour before you start roasting, pre-heat your oven to 500F and season the roast generously with Kosher salt, freshly ground black pepper and the garlic slivers if you like.

Now it's time to do your calculation. All you do is multiply the weight of your roast by five. That's your total roasting time, in minutes. Sounds crazy, right? But stay with me.

For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. or an eight-pound roast? 8 × 5 = 40 minutes. Remember that number.

When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you're nervous about this crazy technique, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind.

All right, now put the roast in the oven and roast it for exactly, however, many minutes you calculated above. When the time's up, turn off the oven and walk away. Don't open the oven door for any reason for the next two hours.

I'll say it again because it bears repeating: Do not open the oven door, for any reason, for the next two hours.

In two hours, take the prime rib out of the oven, carve and serve right away. If you did use a thermometer, you'll see that the internal temperature of the meat has reached 130F, in other words, perfect medium-rare. How easy was that?

Serve with an au jus or a creamy horseradish sauce.

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Tourtière – A Meaty Holiday Main Course That’s Easy as Pie

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Make Tourtière – A Meaty Holiday Main Course That’s Easy as Pie

Many holiday main course recipes involve expensive ingredients, and/or time consuming, complicated techniques, not to mention the anxiety that comes along with worrying whether all that time and money will have been worth it. I’m looking at you, dry, overcooked beef wellington.

If you want to avoid all that, maybe consider making tourtière. This French-Canadian meat pie is hearty, satisfying, easy to make, visually impressive, relatively affordable, and since it’s best served at room temperature, doesn’t require any kind of precise timing.

You can also easily tailor this to your own tastes, since other than the ground meat and mashed potato, pretty much anything goes. Or, make it just like this. I’ve only had tourtière a handful of times, so I’m certainly no expert, but I thought this came out extremely well, and I wouldn’t change anything when I make it again.

Although, I may try it with some beef gravy, as a few of my Canadian friends have suggested. Some even suggest ketchup, which I did try on a cold slice, and not surprisingly it was delicious. But, no matter how you serve this tourtière, I really do hope you give it a try soon. Enjoy!

Ingredients for one 9-inch Tourtière:

For the crust:

3 cups all-purpose flour

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, sliced, frozen

7 tablespoons ice cold *water

2 teaspoons white distilled vinegar

*add a little more if dough isn’t pressing together

1 large russet potato, boiled in enough salted water to cover (reserve water)

1 tablespoon butter

4 cloves garlic, crushed

1 large onion, finely chopped

1/2 cup finely diced celery

1 pound ground pork

1 pound ground beef

1 cup potato water, plus more as needed

For the spice blend:

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon ground cinnamon

1⁄2 teaspoon  ground ginger

1⁄4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground mustard

1/8 teaspoon ground clove

pinch cayenne

For the egg wash:

1 large egg

1 tablespoon water

Please note: Once your filling has cooled, taste for salt, and adjust before filling the crust.

- Bake at 375 F. for 1 hour, or until browned

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Parmigiano Reggiano Biscuits

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Make Parmigiano Reggiano Biscuits

Parmigiano Reggiano Biscuits

These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish!  Make the dough in advance and bake when required.  They are perfect for unexpected guests over the festive season – simplicity at its best!

Makes 60

Prep time: 10 minutes (plus 1 hour chilling time) 

Cooking time: 10-15 minutes

Ingredients

125g unsalted butter, cubed & softened

70g Parmigiano Reggiano*, grated

50g mature cheddar, grated

150g plain flour

¼ tsp smoked paprika

Method

1.    In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough.

2.    Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide.  Firmly roll up.  Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4.

4.    Remove the log from the fridge and cut into 3mm slices and place onto a lined baking tray.  Place in the oven for 10-15 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.

5.    These biscuits can be stored in an air-tight container for up to 2 days.  Or you can freeze the uncooked dough for up to 1 month.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

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Good as Baltimore Crab Cakes???

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Make Good as Baltimore Crab Cakes???

This crab cake recipe is essentially crab two ways. First, a crunchy golden crab cake with a heady mix of spice and secondly, a more delicate crab chutney, made with tomatoes, onions and mayonnaise. So one more recipe to add to the competition of the Country's Best Crab Cakes?  When comparing recipes, as in crab cakes, try and not to judge recipes that are totally different from one another, but rather embrace the new differences that they bring to the table and enjoy!

South Indian Crab Cake and Crab Chutney

Ingredients

Serves 4

Total time:  50 minutes plus cooling time.

Crab Cakes 

5 oz of white crab meat

3 1/2 oz of potato

1 1/2 tbsp of black mustard seeds

6 curry leaves

1/2 onion

1 tsp red chilli powder

1/2 tsp turmeric

1 1/2 tsp garlic

1 1/2 tsp ginger

1 1/2 tsp green chillies

1 tsp chaat masala

2 eggs

4 tbsp of breadcrumbs, for coating

vegetable oil

salt

Crab Chutney

4 oz of white crab meat

1/2 tomato

1 tsp ginger

1/2 lime

4 tbsp of quality mayonnaise

1 tsp green chillies

1 tbsp of spring onions

1 tbsp of black mustard seeds

6 curry leaves

2 tbsp of olive oil

salt

Directions

Crab Chutney

Mix the crab meat with the spring onions, tomato, lime zest, ginger and green chilli.

Heat the oil in a small pan and add the mustard seeds and curry leaves. When the seeds begin to crackle, take the pan off the heat and drizzle this oil on to the crab mixture.

Add the mayonnaise, a little salt and lime juice and mix well.

Crab Cakes

Boil the unpeeled potato in salted water until tender, then peel and grate.

Heat 2 tbsp of oil in a pan and add the mustard seeds. When they begin to splutter, add the curry leaves and chopped onion and sauté until the onion turns translucent.

Mix the red chilli powder and turmeric with a little water (this prevents them from burning). Add the chopped garlic, ginger and green chilli to the pan and sauté briefly, then add the red chilli powder and turmeric paste and sauté for a minute longer.

Add the crab meat and stir-fry until all the moisture has evaporated, then stir in the grated potato. Season with the chaat masala and some salt, then leave to cool.

Put the eggs in a bowl and the breadcrumbs in another. Shape the crab mixture into 4 round patties, dip them in the egg and then coat them in the crumbs.

Heat the oil to 350°F in a deep-fat fryer or a large, deep saucepan (if you don’t have a thermometer, check to see if it's hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)

Add the crab cakes and deep-fry for about 2 minutes, until golden brown. Drain on  paper towel.

To plate, serve one crab cake per person with a spoonful of the chutney on top.

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Time for a Little Something Different...but Delicious of course!

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Make Time for a Little Something Different...but Delicious of course!

This luxurious hors d oeuvre combines oysters, a rich beef consommé jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes for a winning combination! 

Oysters with Beef and Horseradish Jelly

Ingredients

Serves 8

Total time:  45 minutes plus setting time

16 oysters

5 tbsp of port

1 tbsp of sherry vinegar

1 cup of beef consommé

1 gelatine leaf

2 tbsp of chives, chopped

Fresh horseradish, one 1 inch slice

Directions

To begin, add the port, vinegar and beef consommé to a small saucepan and bring to the boil. Simmer and reduce to 6 3/4 fl oz. Meanwhile, soak the gelatine in cold water until soft.

Squeeze any excess liquid out of the gelatine and add to the consommé mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating  two 1/8 in ch thick layer of jelly on each sheet. Place in the fridge to set.

Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces. Place the jellied consomme pieces on top of the oysters. If necessary, use the blade of a small knife to help you transfer over the jelly.

Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately.

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Holiday Cheese Board – Finding Michele

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Make Holiday Cheese Board – Finding Michele

After posting the long, and relatively complicated croissants video last week, I decided to take a little mental break, and do a video for how to put together a holiday cheese board. I’ve wanted to do this one for a while, and since we’re in the middle of entertaining season, I thought the timing was perfect.

It’s always stressful to have people coming over this time of the year. You want to please, and impress, but there never seems to be enough time to get everything done, especially in the kitchen, and that’s when a well-designed cheese board can save the day.

They’re fast to put together, and you don’t need any special skills, other than being able to talk to strangers at the fancy grocery store. Most feature extensive cheese selections, and it’s been my experience that the people who work in those departments love helping you pick out your cheese. 

I know this, since I’m married to one of those people. Michele used to sell cheese in various shops and charcuteries, and her selection/pairing skills are legendary. Customers would simply tell her how many guests were coming, as well as what was being served, in particular, which adult beverages, and she would work her magic.

I gave you our basic approach for composing one of these boards, but there are many different ways you can go, so I encourage you to find the “Michele” at whichever place you’re buying your cheese. You won’t regret it. No matter which cheeses you end up with, or how you garnish them, I really hope you give this a try soon. Enjoy!

Ingredients:

Le Mothais sur Feuille - Goat Cheese 
Prunes 
Fuyu Persimmons 
Bread - Rye Krisp 
Knife - Combo (spread, slice, stab) 

Manchego Membrillo - Sheep Cheese
Quince paste
Bread - water crackers 
Knife - slice and stab (knife with holes) 

Stilton - Cow Bleu Cheese 
Candied Pecans 
Grapes
Bread - sliced baguette 
Knife - spreading

Note: Allow for at least 2 ounces of cheese total per guest, as a portioning rule of thumb.

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Light, Bright and Delicious!

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Make Light, Bright and Delicious!

This delicious chickpea salad recipe with grilled vegetables makes a great light, healthy anytime meal. Simply combine sweetcorn, zucchini and basil with goat cheese!  With Thanksgiving gone, and a myriad of Christmas parties coming up and then of course Christmas, let's throttle down a bit and eat a little lighter in preparation of what is yet to come!

Chickpea Salad with Grilled Vegetables

Ingredients

Serves 2
Total time:  45 minutes.

1 ear of corn, leaves removed

2 red bell peppers, de-seeded and quartered

2 zucchini, sliced length ways into 1/4 inch strips

Chickpeas, 1 can (15-16 oz.), drained and rinsed

1 lemon

1 handful of basil

feta

olive oil

salt

Directions

Baste all of the vegetables with a splash of olive oil, a squeeze of lemon, salt and pepper.

Grill the vegetables until nicely charred on all sides. Remove the vegetables and leave until cool enough to handle.

Coarsely chop the peppers and zucchini and combine in a large bowl. Slice off the corn kernels from the cob and add to the peppers and zucchini.

Tear the basil leaves into the bowl and add the chickpeas. Toss to combine. Taste the salad, adding more lemon juice, salt and pepper as needed. Crumble feta over the top of the salad and serve.

Lemon juice and basil are major flavor factors in this dish..make sure you can taste them!

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Wow Your Guests!

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Make Wow Your Guests!

If you are looking for a standout hors d' oeuvre recipe - then this is the dish for you.  Strips of onion to enrobe wild garlic (use spinach if you are not able to find wild garlic) and snail filling. This hors d' oeuvre may require a little dexterity to put together but it is well worth the effort.

Onion and Wild Garlic with Snails

Ingredients

Makes 5

Total time: 30 minutes.

5 baby onions

3 1/2 oz of wild garlic (or spinach)

1 3/4 oz of cooked snail

3/4 oz of onion, crispy(you can use French's Original Fried Onions)

salt

pepper

butter

Peel and cut the tops and bottoms off the onions. Cut to desired height and size, season and place into a hot non-stick pan over a medium-low heat until golden brown. Be careful not to move the  pan around as the onion needs to stay in one piece. If the color is correct but onion is not yet cooked, quickly bake them in a hot oven. Allow to cool.

Wilt the garlic (or spinach) down in a pan over a medium heat and then drain. Chop the snails and mix through the garlic

Use your finger to push the center of the onion up gently - as far as it will go with out falling apart, fill the space inside with the garlic/snails mixture and level off the base. Sprinkle with the crispy onion. Repeat for each canapé

Reheat the canapés in the oven. Check seasoning and then serve.

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Grapefruit, Chillis and Pork!

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Make Grapefruit, Chillis and Pork!

Slow Roast Mexican roast pork recipe gives a traditional Sunday roast a spicy, vibrant, Mexican twist. Heat from scotch bonnet, and the fragrance of zesty grapefruit add some warmth to this hearty recipe.  The pork is smothered in a paste with grapefruit zest, then cooked in the oven with the grapefruit juice, scotch bonnet chilli and onions, bubbling down to a spicy gravy.  The chilli in the drizzle is mellowed by the citrus juice, which also adds important acidity to the finished dish. If you’d rather leave out the chilli however, just use the spring onions instead.

Mexican Roast Pork Shoulder with Grapefruit and Scotch Bonnet Chilli

Ingredients

Serves 4

Total Time:  4 hours, 40 minutes.

Roast Pork

4-5 lb. pork shoulder, boned and rolled

1 scotch bonnet chilli

2 onions, thickly sliced

Sprigs of thyme

4 bay leaves

1 pinch of salt

Spice Rub

6 garlic cloves, peeled

1 tbsp of cumin seeds

2 grapefruit, zested and juiced

2 tsp sweet smoked paprika

1 1/2 tbsp of light brown sugar

1 tbsp of salt

1 tsp black pepper

Grapefruit Drizzle

1 grapefruit, juiced

1 scotch bonnet chilli, very finely chopped

2 spring onions, green part sonly, very finely chopped

1 tsp sugar

1 pinch of salt

Directions

Preheat the oven to 300°F

Pat the pork dry with paper towels and score through the skin in a diamond pattern with a sharp knife (or have your butcher to do this for you).

In a pestle and mortar, crush the garlic with the salt and cumin seeds. Add the grapefruit zest (save the juice) and grind again, then mix in the black pepper, sweet paprika and sugar. Rub this mixture all over the pork, making sure to get it into the scored areas.

Place the pork in a roasting pan and add the scotch bonnet chilli, onions, thyme and bay leaves. Mix the grapefruit juice with 3/4 cup of water and pour into the pan.

Sprinkle a little extra salt over the pork, wrap everything tightly with foil and roast in the oven for 3 1/2 hours, before removing the foil and roasting for a further hour, or until the top is covered with crisp, golden crackling and the meat is very tender.

Make the drizzle an hour before you want to serve the pork by combining everything in a bowl and mixing well (the citrus juice will mellow the heat of the chilli and the onion during this time). Serve with the roast pork and crisp crackling.

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Croissants – Slightly Easier than Flying to Paris

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Make Croissants – Slightly Easier than Flying to Paris

I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it does take a least half a day, but it’s really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries.

Sure, some of you may live near an authentic French bakery, maybe even one of the few that still use pure butter, but for the sake of this post, let’s assume that you don’t. Besides, sitting next to a basket of homemade croissants raises your foodie street cred like few other things.

Despite taking a fair amount to time, this is actually the quick version, in that we’re not leaving the dough to rest overnight, before laminating with the butter. I don’t think there’s a huge difference, but I did want to mention in case you’d prefer to start the dough at night, and do the rest of the work the next day.

The technique is pretty straightforward, but be sure to pay attention to the temperature of your butter.  If you’re slab is too soft, it will just blend into the dough, and you won’t get the gorgeous layering seen herein.  And if it’s too cold in firm, it won’t spread between the layers of dough like it needs to. It should basically have the firmness of clay.

So, take your time, and when in doubt, pop the dough in the fridge for a few minutes to chill it down as you’re working. You’ll notice I didn’t serve anything on my croissants when I did the final shots, and if you make these, you’ll understand why.  I really do hope you give these a try soon. Enjoy!

Makes 12 to 16 Croissants:

This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is)

For the dough:

1 cup warm water (about 100 F.)

1 packet active dry yeast (about 2 1/2 teaspoons)

1/4 cup granulated white sugar

3 teaspoons kosher salt (1 3/4 teaspoons if using fine salt)

3 1/2 cups unbleached bread flour

6 tablespoons room temp butter for the dough

For the croissants:

2 sticks (1 cup) unsalted European-style butter for the slab

1 egg beaten with 1 tablespoon water for the egg wash

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A Colorful Side Dish!

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Make A Colorful Side Dish!

Sweet and earthy, this sumptuous roast vegetable recipe with beets and sweet potato  provides a side dish which will complement a range of game meats, such as duck and quail. Paired with more familiar poultry cuts, it's a colorful addition to a midweek meal.

Roasted Beets and Sweet Potatoes

Ingredients

Serves 4

Total time:  1 hour 30 minutes

2 sweet potatoes

2 large beets

butter

salt

olive oil

Directions

Preheat the oven to 375°F. Wrap the beets with foil and cook until tender, approximately 1-1 1/2 hours. Allow to cool, then peel with a small knife while still slightly warm. 

Meanwhile, dice the sweet potato into cubes sized properly for eating. Lightly season with salt and coat with olive oil. Place on a baking tray and into the oven until tender, approximately 40-60 minutes.

Cut the beets to the same size as the cubed sweet potato.

Heat a pan over a medium to high heat. Add the butter and once it begins to foam add the roasted beets and sweet potato. When the vegetables are heated through, season with salt and remove  from the heat. Serve immediately.

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