Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [87]
This recipe is vegan.
3 pounds (about 6 medium-sized) sweet potatoes
½ teaspoon salt
1 to 2 tablespoons brown sugar (light or dark)
1 teaspoon fresh lemon or lime juice
1. Set a large pot of water on the stove to boil. Peel the sweet potatoes, and cut them into chunks. Place a large colander in the sink.
2. When the water comes to a boil, add the sweet potatoes and cook for 15 to 20 minutes, or until they are quite soft and a fork can be easily inserted into them. Drain them well in the colander, and transfer them to a large bowl.
3. Add the salt, brown sugar, and lemon or lime juice, and mash until smooth. (A hand-held electric mixer at medium speed or a regular old potato masher works equally well for this.) Serve right away, or refrigerate and reheat (see “Sweet Reheat,” below).
SWEET REHEAT
If you want to make these ahead and reheat them (say, for a holiday feast), spray an 8-inch square baking pan (or similar-sized gratin dish) with vegetable oil spray, or grease it with oil or butter. Spread the cooled mashed sweet potatoes in the pan, cover it tightly with foil, and refrigerate for up to 3 days. To reheat, let the pan come to room temperature, still covered. Set the oven rack to the center position, preheat the oven to 350°F, and bake the sweet potatoes, still covered, for about 30 minutes, or until heated through.
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GET CREATIVE
Add up to 3 tablespoons room-temperature butter before mashing the potatoes.
Replace the brown sugar with honey or real maple syrup.
Mash in a ripe banana (really good!) instead of the brown sugar.
Add 1 tablespoon pure vanilla extract before mashing.
Serve with lemon or lime wedges on the side for squeezing on top.
Top with toasted walnuts or pecans.
Spread the sweet potatoes in an 8-inch square baking dish or an oval gratin dish, top with mini-marshmallows (Life is short. Why not?), and put the pan under the broiler. Watch carefully, and remove from the broiler as soon as the marshmallows have melted and are nicely browned on top.
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classic asparagus
Serves 3 to 4
Asparagus should be on the crisp side to taste really good. In this method, it gets cooked in a very small amount of water in a wide pan—kind of a one-pan cross between blanching and sautéing. By the time the water has evaporated, the asparagus spears will be perfectly cooked. You do need to watch the pan carefully, though, so they don’t overcook or scorch at the end, once the water evaporates. Bonus: This method works well with broccolini and green beans, too.
This recipe is vegan.
¼ cup water
1 tablespoon olive oil
1 pound asparagus (about ½-inch diameter), trimmed (see “Asparagus Tips” on the below page)
Heaping ¼ teaspoon minced garlic (1 small clove)
¼ teaspoon salt
1. Pour the water and olive oil into a wide, shallow pan, such as a 10-to 12-inch skillet. Lay the asparagus spears in a single layer in the liquid. (If they don’t all quite fit into one layer, it’s okay to pile them up a little.)
2. Turn the heat to medium-high, and when the liquid reaches a boil, cover the pan and lower the heat to medium.
3. After 2 minutes, begin checking for doneness with a fork. As soon as the asparagus is tender enough to pierce slightly with a small amount of pressure (still resistant, but no longer stone-hard), remove the cover and turn the heat back up to medium-high. Add the garlic and salt, toss to coat, and cook over this higher heat for just 30 seconds. (This allows any remaining liquid to evaporate.) Serve hot, warm, or at room temperature.
ASPARAGUS TIPS
Asparagus is sold in bundles, usually 1-pounders. Be sure to use it within a few days of purchasing—asparagus really doesn’t age well. A shopping pointer: Always check out the tips of the asparagus