Bal's Awesome Grated Cauliflower & Peas

From Bal's Spice Kitchen  Served here as a side with Grilled Steak rubbed with Bal's Steak Masala

Printable Recipe

Prep time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
2 tbsp grapeseed oil
1 onion, finely chopped
1 tbsp grated fresh ginger root (I store mine in the freezer - lasts longer and is easy to grate)
1 tbsp coriander seeds (I ran out of seeds so I used 1 heaping tsp of ground)
1 tbsp cumin seeds (same story as coriander seeds)
1 tsp ground turmeric
salt to taste
1 tomato chopped (I actually used 1 tbsp tomato paste instead)
1 small cauliflower, grated
1 cup frozen peas

Directions:
1. Heat the oil in a large non-stick skillet over medium high heat.  Add the onion and ginger and cook for about 4 minutes.  You want the onion soft and translucent.

2.  Stir in the spices and cook for about 15 seconds - just until you can smell the wonderful aroma.   Add the tomato (or paste) and cauliflower.  Toss well and cook until the cauliflower is tender ( 12-15 minutes).  It it starts to stick before the cauliflower is done add a 1-2 tbsp water and cover.

3.  Add the peas and cook for a few minutes until they are cooked and coated with the spices.

This is a wonderful side for grilled meat, chicken, fish and soooo good by itself as a leftover lunch the next day.

Roasted Cauliflower with Dried Cherries

Adapted from At Home with Lynn Crawford  

Printable Recipe

Prep time: 5-10 minutes
Roasting time: 30 minutes
Serves 4

Ingredients:
1 large head cauliflower, broken into florets
1 lemon, juice and grated zest
1 tbsp rosemary leaves, chopped
1/4 cup dried cherries, coarsely chopped (raisins, currants, cranberries, dried blueberries are other options)
2 tbsp good olive oil
2 tbsp butter, melted
1 tsp ground cumin ( was actually milder once cooked, but here's an opportunity to add any other spice or spice blend of your choice)
salt and freshly ground black pepper
Garnish: chopped fresh parsley

Directions:
1. Preheat the oven to 400F/200C and line a rimmed baking sheet with foil or parchment for easy clean up.

2. In a large bowl, toss the cauliflower with everything but the garnish.   Spread evenly on the baking sheet and roast.  Toss halfway through.  Cauliflower is ready when golden brown with crispy edges.(30-40 minutes).

Garnish with chopped parsley.  A great side with any chicken or meat dish.

Shrimp Stir Fry with Snow Peas, Mushrooms, Sweet Peppers & Baby Corn Cobs

Printable Recipe

Soaking time for mushrooms 10-20 minutes
Prep time: 10 minutes
Cooking time: 8 -10 minutes

Serves 2-4 (depending on how many vegetables used)

Ingredients:
1lb/450g large uncooked shrimp, peeled
Vegetables vary depending on what's in your fridge or pantry.  Here's what I used this time
1/2 tin baby corn cobs, drained and cut in half
1 cup cremini mushrooms, sliced
1/2 cup dried Chinese Shitaki mushrooms, re-hydrated & sliced (reserve the mushroom water for the sauce)
1 onion, cut in wedges
2 cups or so sweet snow peas
2 cups small red, yellow & orange peppers, seeded and cut into wedges
3 cups or so of spinach leaves, coarsely chopped
1-2 tbsp canola oil (enough to cover the bottom of the pan)
Sauce: a dash of this and a dash of that -
1 clove garlic, minced or sliced on a microplane (my latest fave slices them paper thin)
1" nub of ginger, finely grated
dash of dark soy (it's thicker and sweeter, but still salty so use sparingly)
dash or two of hoisin sauce
1 tbsp or so Asian chili garlic sauce or Sriracha sauce
dash of sesame oil
(reserved mushroom water only if needed)

Directions:
1. Prepare all ingredients and line up sauces by the stove, as this cooks up very quickly.

2. Heat oil in a wok or large heavy bottomed skillet over high heat.  When it almost starts to smoke, add the onion wedges and mushrooms.  Toss and cook for 2-3 minutes.  Add the peppers, corn cobs, shrimp, ginger and garlic.  Toss well  for another minute or so.

3. Add the soy sauce, hoisin and chili sauce as well as the chopped spinach.  Toss and allow the natural juices to mix with the sauces.  The shrimp should  be pink when cooked through.  (2-3 minutes).  If the sauce starts to disappear before the shrimp are done, add a little mushroom water.  Continue to toss until done.

Serve over rice or as we did, just as is.

Crispy Brussels Sprouts & Pancetta

From Healthy Recipes via my Pinterest Vegetable Board

Printable Recipes

Prep time: 10 minutes

Cook time: 15 minutes

Serves 4-6

Ingredients:

1 tablespoon olive oil
2 cups Brussel sprouts, cut in half length-wise
1/4 pound pancetta, in 1/4" cubes
1 tablespoon Dijon mustard or spicy brown mustard
½ teaspoon garlic powder
Kosher salt
Freshly-ground black pepper

Directions:

1. Heat the olive oil in a large saute pan over medium-high heat. Add the pancetta and let cook 2-3 minutes until pancetta starts to darken in color and release some of its fat into the pan.

2. Add the Brussels sprouts and stir a few times to coat them in the oil and pancetta fat. Season liberally with coarse salt and pepper. Next, add in the garlic powder.

3. Cook over medium-high heat for 5-7 minutes or until the sprouts start to brown and the pancetta is crisp. Add the tablespoon of mustard and stir so it coats the sprouts. Cook another 2 minutes.

4. Heat the broiler and add the sprouts to a lined rimmed baking sheet. Broil the sprouts and pancetta for 2-3 minutes until they are charred and crispy.

Roasted Butternut Squash with Sherry Vinegar

From The Spice Traders

Printable Recipe

Prep time: 10 minutes

Roasting time: about 45 minutes (check after 30 minutes to see if they are cooked through but not mushy)
Serves 4-6

Ingredients:
1 large butternut squash
3 Tbsp sherry vinegar
Avacado or vegetable oil
Freshly ground pepper & sprinkling of kosher or sea salt

Directions:
1.  Preheat the oven to 400ºF/200ºC

2. Peel the butternut squash and chop it into large cubes.  Toss the cubes in oil and place in the roasting pan or lined rimmed baking sheet.

3. Splash the sherry vinegar over the squash and season with salt and freshly ground pepper.

4. Roast in the oven for around 30 minutes or until done.  Tender but not mushy.

New Potato & Black Olive Salad

Adapted from Martha Stewart via Pinterest


Printable Recipe


Prep time: 5 minutes
Boiling time: 5-15 minutes depending on the size of the potatoes - keep checking, you don't want them mushy

Serves 4

Ingredients
1/2 kg/1 lb new potatoes, cut in half unless they are very small

• 1 tablespoon coarse salt, plus extra for seasoning
• 2 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1/3 cup cured Kalamata olives,  pitted & coarsely chopped
• chopped chives - as much or little as you like
• salt & freshly ground pepper to taste.

1. Boil the potatoes in salted water until they are almost tender .  Always start with cold water.

2. Drain and quickly immerse in ice cold water for 1-2 minutes to stop the cooking.  Drain well and pat dry with paper toweling.  Wet potatoes won't absorb the dressing.

3. Put potatoes in a large bowl and add the olives, olive oil and vinegar, chives and salt & freshly ground pepper   Toss well and taste - too subtle, add more vinegar, too vinegary - quickly add more oil.  

Easy Sauteed Garden Kale

Adapted from In My Mother's Kitchen

Printable Recipe


Prep Time: 5 minutes  

Cook Time: 10 minutes

Serves 4

Ingredients

1 large bunch of kale (or other sturdy greens like Swiss Chard), stalks removed, rinsed, drained and coarsely chopped

2 tbsp olive oil

2 large cloves of garlic, minced

pinch or two of red chili pepper flakes

Directions

1. Heat the oil over medium heat in a large Dutch oven.  Stir in the garlic & red chili pepper flakes and cook until fragrant -about 1 minute.  

2. Add the greens, toss and coat well with the seasoned oil.  Lower the heat to low or simmer and cook, covered, stirring occasionally until tender (about 10 minutes).

Potato Beet Latkes

Adapted from NY Times recipe 

Printable Recipe

Hands-on time: 30 minutes
Cooking time: 45 minutes – 1 hour
Makes 25-30 latkes

Ingredients
4 large potatoes, peeled, and grated (2 lb/950g)
1 small onion, grated

2 medium sized beets, peeled & grated (separately from the potatoes) (1lb/425g)
2-3 large eggs
1 tsp dried thyme
1 tsp salt
¼ tsp pepper
¼ cup flour
1 tbsp Nyfat or vegetable oil
2 tsp baking powder
oil for frying

Directions
1. To grate potatoes, either use hand grater on large holes or food processor using grater blade but cut potatoes in quarters first. Rinse and drain well before next step. For finer consistency, either

1a) add this step: Pat dry and using steel blade, process by using “pulse” (on/off) several times. Do not fill the bowl more than halfway. You will probably need to do two or three batches.

Or

1b) cut potatoes into 4-6 chunks before adding to the feeding tube initially and they’ll probably be fine enough.

2. Separately grate the beets using the same technique (except for the soaking). 

3.  Using the regular blade, mince the onion.  Add to a large mixing bowl and then combine rest of ingredients (beets last and lightly tossed to leave the potatoes less red than the beets) except for oil for frying until well blended.

4. Using large serving spoon, drop batter into 2 tbsp hot oil in frying pan on medium high heat. Flatten the batter with the back of a spoon for even thickness and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. (3-4 minutes per side)

5. Drain latkes on paper towels to eliminate excess oil.

6. Continue the process adding oil as needed. There should only be a slight film of oil in the pan. The latkes will absorb as much oil as you give it.

Tips & Variations
To keep potatoes looking white:  (Of course, they will turn pink once the beets are added, but better pink than that grayish color)
1. Keep them in cold water to remove starch;

2. Rinse and drain grated potatoes;

3. Grate onion after first batch of potatoes are grated, rinsed and drained and toss.
The trick to knowing when to turn the latke - it will be almost dry in the center.

To keep latkes warm, but not dried out or burnt while frying remaining batches, place in a oven at 200°F/100°C on a wire rack over a lipped baking sheet. This will allow excess oil to drain.

Wilted Greens with Ginger & Shoyu

Adapted from Cooking in the Moment

Printable Recipe


Prep time: 5 minutes

Cook time : 5 minutes

Serves 4

Ingredients: Book ingredients in red

1 small onion, coarsely chopped

2lb/950g baby arugula or Swiss Chard leaves (baby collard greens), cut into 2” strips or coarsely chopped

2 tbsp soy sauce (or 2 tbsp plus 2 tsp shoyu soy sauce)

½ tsp toasted sesame oil

2 tbsp avocado  or olive oil (expeller pressed vegetable oil)

2 tbsp fresh ginger, peeled and thinly julienned or finely chopped

2 large cloves garlic, minced

1-2 pinches red pepper flakes (2 dried red chilies such as de Arbol, crumbled into small pieces)

Kosher salt

1 cup fresh shitake mushrooms, stems removed and caps sliced (optional)

2/3 cup chicken or vegetable broth

Directions:

1. (If you are using collard greens…blanch for 30 seconds in a large pot of salted boiling water.  Drain and quickly transfer to an ice bath.  As soon as they are cold, drain again and gently squeeze out as much moisture as possible.  Transfer to a bowl and toss with your fingers to separate, adding the shoyu and sesame oil and thoroughly distribute)

1a.  In a large non stick skillet, heat the olive, vegetable or avocado oil over medium heat. Add the onion and mushrooms and sauté until the onions are transluscent (2-3 minutes).  Add the greens, garlic, ginger and red pepper flakes or crumbled dried chilies, plus the soy sauce and sesame oil unless you’ve followed step 1 for collard greens, and stir fry for 2-3 minutes.

2. Add the broth and continue to cook, until the greens are wilted and hot (2-3 minutes) , toss and season with a little more soy sauce if desired.


This time served with Black & Blue Steak, that has a lovely subtle Asian marinade and some mashed sweet potatoes.

Roasted Sage Butternut Squash

Total time: 15-20 minutes 

Serves 4 

Printable Recipe

Ingredients 

1 butternut squash,

1 tbsp extra virgin olive oil or avocado oil 

1 tbsp fresh sage leaves, torn or roughly chopped

1 tbsp fresh thyme leaves

Drizzle of maple syrup

Salt & pepper to taste

Garnish: fresh sage leaves 

Directions 

1. Heat oven to 500°F/260°C with rack in middle.  Line a rimmed baking sheet with foil for easy clean up.

2. Cut the squash lengthwise in half, scoop out the seeds and stringy fibers.  Cut each half into 4 wedges.   

3. Place the squash in a large mixing bowl, drizzle with oil and maple syrup, add the fresh herbs and some salt and pepper and toss.

 4. Place the squash wedges on the baking sheet  and scrape any extra oil, maple syrup over top.

5.  Roast for 5minutes and turn wedges to other side.  The flesh should start to soften and start to brown.   Cook for another 5 minutes or until the squash is golden and tender to the touch of a fork.

Garnish with small or torn sage leaves and serve.   For a very fancy but easy garnish, sauté the leaves in a little hot oil over high heat until crisp – just a minute or two.

Easy Food Processor Holiday Slaw

From KitchenAid

Printable Recipe


Prep time: 10 minutes

Chill time:  1 hour – 4 days

Makes 12 cups

Ingredients

½ large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 green pepper, cored (I used red pepper instead)

1 cup (250 mL) dried cranberries

½ cup (125 mL) balsamic apple cider (or white wine) vinegar

cup (75 mL) each oil and maple syrup

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

¾ tsp (4 mL) salt

Directions

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. 

2. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed­ing tube; add to the large bowl.

3. Cut the green onion and sweet pepper into chunks. Use the multi­purpose metal blade to chop finely. Add to the cabbage mixture. 

4. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. 

5. Chill for at least 1 hour or up to 4 days.  

Rosemary Potato & Beet Rosti

Printable Recipe


Prep time: 5 minutes
Cooking time: 10-15 minutes


Serves 4 


 Ingredients: 1lb/450g new potatoes, rinsed
1 large beet, peeled
1 large clove garlic, shaved or very thinly sliced
2 large eggs, beaten
1 tbsp fresh rosemary leaves, chopped
Salt & freshly ground pepper to taste
1 tbsp olive oil

  Directions
1. Grate the potatoes and beets SEPARATELY in a food processor.

 2. In a large mixing bowl, place the grated potatoes, then the grated beets and gently toss.

 3. In another bowl, beat the eggs and add the rosemary, shaved garlic, salt and pepper and combine well. Add to the beet and potato mixture and thoroughly mix.

 4. Heat 1 tbsp olive oil in a medium skillet over medium high heat. When hot (one shred of potato will sizzle) add the rosti mixture and flatten.

 5. Cook for 4 minutes over medium high heat. When golden underneath (a quick peek with a spatula will tell the tale), flip. The easiest way to flip so the rosti pancake does not turn into scrambled eggs is to place an inverted plate over the rosti and flip the entire pan upside down. The golden bottom should now be on top and can easily slide back into the pan. You might want to add a touch more oil before you do.

 6. Cook for another 5 minutes and then check to see if the potatoes are actually cooked through. If not, lower the heat and cover for another couple of minutes.

Sprinkle with a little more salt & pepper and serve.  

Simple Swiss Chard & Mushroom Stir fry

Peeking out at the top of the photo - great as a side dish with this Garlic Rice and Grilled Butterflied Lamb with Anchovies, Rosemary & Garlic or tossed with pasta or rice as a main.

Printable Recipe

Prep time: 15 minutes
Cooking time: 10 minutes

Serves: 2

Ingredients:
1 bunch Swiss Chard
1 onion, diced
2 cups mushrooms, sliced (I used cremini and shitake, but use whatever you prefer… or have on hand)
2 large cloves garlic, minced
1-2 tbsp extra virgin olive oil
2 tbsp ketjap manis (Korean ketchup) or use soy sauce & some grated ginger

Directions:
1. Prepare the Swiss chard: cut off the stalks and separate from the leaves. Coarsely chop the stalks and leaves separately.

2. Heat the oil in a large skillet over medium high heat. Sauté the onions, mushrooms and Swiss chard stalks until the onions are translucent, mushrooms start to golden and stalks are tender (about 5 minutes) and then add the Swiss chard leaves & garlic over medium heat until the leaves are wilted (2-3 minutes). Add the ketjap manis and toss well. If the vegetables are dry, add a touch of water.

Great as a side with grilled meat like the Butterflied Lamb with Anchovies, Rosemary & Garlic and my Best Garlicky Rice Ever. Or tossed with your favorite noodle as a vegetarian main.

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms
From Clean Start

Printable Recipe

Serves 4

Prep time: 10 minutes
Cooking time: 30-45 minutes (just until the vegetables are tender)

Ingredients:
1 large head cauliflower, cut into small florets
1 ½ doz or so Brussels sprouts, cut in half lengthwise if they are large
8oz/225g shiitake or cremini (or combination) mushrooms (this time I used cremini and just quartered them – I’d discard stems and slice shiitake)
2 cloves garlic, peeled
¼ cup fresh sage leaves (or 1 ½ tbsp dried)
¼ cup fresh oregano (or 2 tbsp dried)
2 tsp coarse sea salt
¼ cup extra virgin olive oil

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. In a large bowl, toss everything together and arrange in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Roast for 15 minutes and toss. Return to oven and roast until tender (anywhere from 10-30 minutes, depending on how small/large the pieces). Remove from the oven and serve.

Leftovers are great in pasta and frittatas. The photo above has them accompanying a delicious Grilled Mushroom Steak.

Sauteed Greens with Leeks & Garlic

Sautéed Greens with Leeks & Garlic
Adapted from Clean Start

Printable Recipe

Prep time: 5 minutes
Sauté time: time: 8-10 minutes

Serves 2

Ingredients:
1 large clove garlic, minced
1 medium leek, white & light green parts only, cleaned well of sand, drained & patted dry
½ tbsp extra virgin olive oil
1 bunch leafy greens, stems removed and saved for another day. Coarsely chop the leafy parts (Ruth’s note: I tried kale but found it very chewy… next time Swiss Chard, collard greens or spinach)
1 tbsp mirin (Ruth’s note: I was out so I used Shaoxing Cooking Wine)
Drizzle of Ume plum vinegar (Ruth’s note: still haven’t found any, so I used rice wine vinegar to keep with Asian taste of the wine)
Toasted sesame seeds

Directions:
1. In a large skillet, over medium heat, sauté the garlic and leeks in olive oil until soft (about 3 minutes or so). Add the chopped greens and mirin/Shaoxing wine and sauté until greens are bright green and tender (about 4 minutes – Ruth’s note: it took at least another 5 minutes plus a tbsp of water and covered to soften the kale)

2. Drizzle with Ume plum vinegar (or rice wine vinegar) and sprinkle with toasted sesame seeds to serve.

Sprout & Veg Stir Fry

Sprouts & Bok Choy Stir Fry
Peeking out behind the Hoisin Glazed Halibut

Adapted from Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 5 minutes
Cook time: 5 minutes
Serves 4

Ingredients:
4 cups baby bok choy (note: Anne Lindsay used snow peas, but my shops were out), coarsely chopped
1 cup fresh shitake mushrooms, stems removed and caps sliced
1 sweet red bell pepper, seeded and cut into julienne strips
2 tsp olive or canola oil
2 large cloves garlic, minced
2 tbsp fresh gingerroot, minced
2 cups bean sprouts
3 tbsp water (optional)
2-3 tsp sodium reduced soy sauce

Directions:
1. In a large non stick skillet or wok, heat the oil over high heat. Add the garlic, ginger and bok choy (or snow peas) mushrooms and red peppers and stir fry for 1-2 minutes.

2. Add the bean sprouts and stir fry for 1-2 minutes longer or until the vegetables are tender-crisp, adding water to prevent burning. Stir in soy sauce, toss and serve.

Simple Broccoli Rabe Saute

Simple Broccoli Rabe Sauté

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves 4

Ingredients:
1 bunch broccoli rabe, bottoms of stems removed
1 tbsp olive oil
1 onion, coarsely chopped
1-2 large cloves of garlic, minced
Pinch – 1 tsp red chili pepper flakes
1 tbsp champagne vinegar
½ tsp sugar (to cut the bitterness of the broccoli rabe)

Directions:
1. Bring a large pot (I use my Dutch oven) of salted water to a boil. Immerse the broccoli rabe and cook for a couple of minutes. The greens will really turn a magnificent bright green. This will remove some of the bitterness of the broccoli rabe. Transfer the broccoli rabe, using a slotted spoon to a large bowl of ice cold water. This stops the cooking process. Drain well and set aside.

2. Heat olive oil over medium high heat in a large non-stick skillet. Add the onion and sauté until lightly browned. Add the garlic and red chili pepper flakes and continue to sauté for a couple of minutes – just until you smell the wonderful garlic aroma. Just don’t let it burn.

3. Add the broccoli rabe, toss to coat and sauté for 1-2 minutes longer. Add the vinegar, toss and season to taste. If it still tastes bitter, add a pinch or two of sugar.

Stir Fried Pak Choi

Stir Fried Pak Choi

Printable Recipe

Prep time: 5 minutes
Stir fry time: 5 minutes

Serves 2

Ingredients
1 large Pak Choi, roughly chopped (about 1 cup) (probably could do with 2, it was that good)
½ onion, large diced
½ tbsp fresh ginger, peeled and grated
1 large clove garlic, minced
1-2 tsp chili garlic sauce
1-2 tsp soy sauce
1 tsp oyster sauce
1 tsp vegetable oil

Directions
1. Heat oil in sauté pan or wok on medium high heat.

2. Sauté onion until lightly browned and then add the ginger, garlic and chili sauce. Continue to stir fry for another minute .

3. Add the Pak Choi. Toss and cook until the leafy part turns a brighter green and the stems begin to soften (just a couple of minutes). Add the soy and oyster sauces. Toss, and taste for seasonings.

My Honey thought this would be great all by itself. This time I served it as a side for Breaded Bluefish Fillets.

Roasted Vegetables with Maple Syrup Dressing

Roasted Root Vegetables with Maple Syrup Dressing
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most

Printable Recipe

Serves 6

Prep time: 10 minutes
Roasting time: 25-30 minutes

Ingredients:
1 lb/450g sweet potatoes, unpeeled and cut into wedges
1 lb/450g Yukon Gold potatoes, unpeeled & cut into wedges (I used new potatoes cut in half)
1 lb/450g butternut squash peeled and cut into 2” pieces
1 large sweet yellow onion, cut into 8 wedges
2 large parsnips, peeled and cut into 2” pieces
2 peeled beets, cut into 1” pieces (I cut them into wedges)
Dressing:
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp maple syrup
½ tsp ground cinnamon
Garnish:
¼ cup fresh Italian/flat leaf parsley, chopped

Directions:
1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. Arrange the vegetables in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Lightly coat with cooking spray (I did use about 1 tbsp olive oil). Bake until tender (usually 25-30 minutes), turning after about 20 minutes or until browned and almost tender. Transfer to a serving platter.

3. While the vegetables are roasting, prepare the dressing in a small bowl. Add all the dressing ingredients and whisk. Once the vegetables are on the platter, pour the dressing over, toss and garnish with parsley.

Sweet Potato Ginger Mash

Sweet Potato Ginger Mash
From All the Best Recipes:

Printable Recipe

Prep time: 5 minutes
Cooking time: 10-15 minutes
Serves 4-6

Ingredients:
2lb/900g sweet potatoes, peeled and cubed (I do mine small for faster cooking)
1/3 cup butter
1 tbsp gingerroot, grated
1 cup milk
Kosher or sea salt
Garnish: 1 tbsp chopped cilantro or 2 green onions thinly sliced

Directions
1. Place the sweet potatoes in a large pot of cold, lightly salted water – enough to cover the potatoes. Bring to a boil over medium high heat. Reduce heat to medium and boil gently until the potatoes are tender (10-15 minutes). Drain and return to saucepan to keep warm.

2. Meantime, in a small skillet, melt the butter over medium heat and add the ginger. Sauté until aromatic (about 1 minute).

3. In the pot, mash the sweet potatoes with the ginger butter, milk and salt & pepper to taste. Heat through and transfer to a serving bowl. Sprinkle with cilantro or green onions and serve.