Butternut Squash and Brussels Sprouts
Adapted from a Thomas Keller recipe
1/4 cup olive oil
bunch of sage leaves (about 1/4-1/2 cup)
Salt and freshly ground pepper
2 pounds brussels sprouts, trimmed and halved
1 butternut squash (1 1/2 pounds), peeled and cut into 3/4-inch cubes
bunch of sage leaves (about 1/4-1/2 cup)
Salt and freshly ground pepper
2 pounds brussels sprouts, trimmed and halved
1 butternut squash (1 1/2 pounds), peeled and cut into 3/4-inch cubes
2 tbsp butter
1 tbsp snipped chives
1 tbsp snipped chives
Fry sage leaves in oil. The temperature is correct if the leaves turn dark green and crispy.
Season brussels sprouts and toss lightly in sage oil. Roast in a 400 degree oven until slightly crisped.
Stir fry squash in butter on high heat till lightly browned, about 10 minutes on high, and another 10 minutes on medium until just tender.
Toss vegetables with chives and crispy sage leaves.
Garlic Brown Butter Smashed Red Potato
1 stick of butter
1 tbsp of garlic
around 1-2 cups of warmed milk
lots of potatoes
white pepper
salt
shredded comte cheese
Quarter and boil potatoes until fork tender with skin on. Strain and allow to dry out slightly on the warm burner. Meanwhile, brown butter. Remove from heat and allow garlic to saute briefly. Add 3/4 of the butter to potatoes and add enough warmed milk to thicken and moisten. Smash potatoes, leaving some lumps. Season and adjust milk quantity. Top with shredded cheese.
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