Three veg night

Three for three!

stir-fried-sweet-potatoes-with-brown-butter-and-sage.jpg

Stir-Fried Sweet Potatoes with Brown Butter and Sage (New York Times)

  • 4 tablespoons olive oil
  • 2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
  • Salt and pepper
  • 1/2 stick butter, more to taste
  • 4 cloves garlic, crushed
  • 20 sage leaves

1. Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.

2. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.

3. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

Yield: 4 to 6 servings.

rosemary-roasted-potatoes.jpg

Rosemary Roasted Potatoes (Barefoot Contessa)

Ingredients

  • 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
  • 1/8 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

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Snap Peas with Pancetta (from Barefoot Contessa How Easy Is That?)

  • Kosher salt
  • 1 pound sugar peas, trimmed
  • 1/4 pound pancetta, sliced
  • 1/2 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Champagne or white wine vinegar
  • 1/4 cup minced red onion
  • 5 tablespoons freshly grated Pecorino Romano cheese
  • 1/2 teaspoon freshly ground black pepper
Bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 to 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
Meanwhile, place the pancetta and 1 tablespoon of water in a medium saute pan and cook over medium heat until the pancetta is browned and crisp, tossing occasionally to brown evenly. The water will evaporate and the pancetta will render some of its fat. Transfer to a plate lined with paper towels to cool.

To make the vinaigrette, whisk together the olive oil, lemon juice, and vinegar. Pour enough vinaigrette on the snap peas to moisten. Add the red onion, crumbled pancetta, Pecorino, 1 teaspoon salt, and the pepper.  Toss well, season to taste, and serve.

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