Wednesday, January 26, 2011

Chimichurri Roast Potato Salad with Winter Veggies (V)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors

4 # Yukon gold potatoes, diced large (3/4” on each side)
3 T cooking oil
Salt & pepper TT

1 bu chard, stems removed (give stems to the squash group!) and cut roughly bite-sized
1 T cooking oil
Salt & pepper TT

1 ½ # Brussels sprouts, sliced ¼” thick
2 T cooking oil
Salt & pepper TT

1 ¼ # green beans, trimmed and cut bite-sized
[ Big pot of salted water]

1 head cauliflower, cut bite-sized

1 lemon, juiced
2 heirloom navel oranges, juiced
1 T chimichurri spice blend (from World Spice Merchants)
Salt & pepper TT (if needed)

1. Preheat the oven to 375 degrees. Bring the salted water to a boil.
2. Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.
3. Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. Set aside.
4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.
5. Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.
6. Combine all ingredients, season to taste and serve.

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