Posts Tagged ‘mashed potatoes’

Thanksgiving – Celery Root and Cilantro Mashed Potatoes, Roasted Beets and Brussels Sprouts, Mushroom Gravy

December 26, 2009

Thanksgiving - Celery Root and Cilantro Mashed Potatoes, Roasted Beets and Brussels Sprouts, Mushroom Gravy

Better late than never, eh?

I’m a few weeks behind with this one (amongst others), but I figured it was time to get it up.

My Thanksgiving tradition involves a few essential pieces: 1) a different flavored mashed potato every year and 2) everything is organic – all the way down to the olive oil used to make roux. It certainly does not make it a cheap meal, but it’s once a year, so I go for broke ($5/pound for organic brussels sprouts!).

After the success of the celery root mashed potatoes a few weeks prior, I knew I’d have to give them a shot in primetime. I added some cilantro to them to give them a nice, fresh flavor – along with some roasted garlic.

For the vegetables, I normally make steamed broccoli (which I made, but is not seen here), but I wanted something a bit more. I had what I thought was a great combination – beets and brussels sprouts. I didn’t expect, however, to see that combination on a dozen other blogs. I tossed mine with maple syrup, dijon mustard (homemade), olive oil, salt and pepper and roasted them on 450 until the brussels were crisp on the outer leaves.

For the gravy, I sauteed baby portabella mushrooms, removed them from the pan and sauteed green peppers and onions until they stuck to the pan. Deglazed with some balsamic vinegar and added whole wheat flour to make my roux. A little vegetable Better Than Bouillon (the No Chicken wasn’t organic, so I went with the vegetable) with water and a quick puree using the good ol’ immersion blender. I then added my reserved mushrooms back to the gravy and began to season. You can find Poultry Seasoning all over the place this time of year and that’s what I used.

And there you have it – Thanksgiving dinner.


Cilantro Mashed Potatoes, Brussels Sprouts

May 30, 2009

Some foods get better as they approach a burnt stage. Brussels sprouts are on of those foods.

Cilantro Mashed Potatoes, Brussels Sprouts

I was in utter shock when I made brussels sprouts for my wife and she actually liked them! Since then, this dish has become a staple at my house. It’s pretty straight forward and quick to make.

Depending on how much time I have, I cut up the potatoes and boil. Drain and mash with electric beaters with a lot of margarine, roasted garlic, salt and pepper. This time, however, I pureed fresh cilantro and Earth Balance with my immersion blender. Amazing.

For the brussels sprouts, I usually wait until right before I drain my potatoes to get my sautee pan really hot, add some garlic oil and the brussels. Walk away for a few minutes – they will get a nice sear on them (you can check back the first few times you make them to make sure you don’t burn them, but eventually you will have a good comfort level). Every few minutes give the pan a shake. When they’re about 3/4ths cooked (bite test) I usually add some kind of vinegar to deglaze the pan and steam them finished. Most of the time it is apple cider vinegar as it gives a really nice tart flavor initially that reduces into a really great flavor. Don’t be too afraid of adding too much – it will reduce and get sweet.

And that’s it! Really easy and time efficient if you’re doing other things while the potatoes boil and then sautee the brussels during the mashing step of the potatoes.