Brown Butter Mashed Sweet Potatoes

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Ingredients

• 39 oz. sweet potatoes ( about 2 ½ lbs) , peeled and cut into 1-inch cubes

• Salt & pepper

• 1 stick salted butter

• ½ cup whole milk

• 4 - 6 leaves fresh sage

Recipe

1. Bring a large pot of water to a boil. Add sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.

2. Drain the cooked potatoes and add them to a food processor. Add the milk, season with salt and pepper and pulse until the mixture is creamy and smooth. Taste to adjust any seasoning.

3. Meanwhile, melt the stick of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Stir the browned bits off of the bottom of the pan. 

4. Pour the potatoes in a serving bowl. Top the potatoes with the brown butter sauce, and sage leaves.

Cauliflower Gratin

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Ingredients

•  1 large head cauliflower ( 3 lb ) , cored and cut into florets

• ½ stick  unsalted butter, divided, more for pan 

• 2 cups hot milk

• 2 tablespoons all-purpose flour

• Salt & pepper

• ⅛ teaspoon ground nutmeg

• ¾ cup grated gruyere cheese

• 1/2  cup parmesan, finely grated, divided

• ¾ cup panko Japanese breadcrumbs

• 2 teaspoons fresh thyme leaves

Recipe

1. Preheat oven to 375º. 

2. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook until crumbs are golden brown, keep a watchful eye as they burn quickly. Transfer the panko to a small bowl and toss ¼ cup parmesan, and ¼ cup of gruyere cheese, thyme leaves, and season with salt & pepper. Set aside.

3. While you prepare the cauliflower, bring a large pot of salted water to boil. Cook the cauliflower until tender, but still firm, about 6-7 minutes. Drain the cauliflower, and set aside.

4. In a medium saucepan over low heat, melt the rest of the 2 tablespoons of butter. Stir in the flour and cook until the paste cooks and bubbles a bit, don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook for 2 to 3 minutes more. 

5. Off the heat, add nutmeg, and the remaining of gruyere and parmesan cheese.

6. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Pour the rest of the sauce over the cauliflower. Sprinkle the herbed panko  bread crumbs and cheese over the top. 

7. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

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Ingredients 

• 3 medium sweet potatoes, chopped

• 4 medium carrots, chopped

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1 tbsp ginger, peeled and grated

• 1 tbsp thyme

• 2 tbsp olive oil

• 5 cups of water

Recipe

1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

2. With a wooden spoon, stir to mix the ingredients.

3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.