Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [301]
To sauté: Cut into ½-inch-thick rounds. Melt a couple pats of unsalted butter in a large skillet set over medium-low heat. Add the parsnips and cook, stirring often, until lightly browned, about 5 minutes. Stir in some chopped parsley leaves, stemmed thyme, poppy seeds, or fennel seeds; cook for 1 additional minute.
To roast: Cut into 2-inch chunks. Toss with olive or canola oil on a lipped baking sheet and bake in a preheated 400°F oven until lightly browned, tossing occasionally, about 30 minutes.
To serve: Season with salt and pepper, preferably white pepper, and toss with unsalted butter, olive oil, or chili powder.
Peas
Look for bright green firm pods. Smaller pods have sweeter, more tender peas. If using preshelled peas, taste one if possible; it should be sweet, not starchy. If using frozen peas, do not thaw. A serving is 9 to 10 ounces in-shell peas or 4 ounces shelled peas. For sugar snap peas, see the recipe on section Salads.
To store: Refrigerate in their pods in a plastic bag for up to 2 days; if using fresh shelled peas, cook them the day you buy them.
To prepare: Shell peas by zipping the stem and its fibrous string down the inside concave curve of the shell; pry open the shell and slip the peas out and into a bowl with your finger or thumb.
To sauté: Melt a couple pats of unsalted butter in a large skillet over medium heat. Add the peas and, if desired, a couple of minced garlic cloves and/or some minced fresh herb. Cook, stirring often, until the peas are bright green, about 3 minutes.
To microwave: Place the peas in a glass baking dish or microwave-safe bowl with a generous splash of water, broth, white wine, or dry vermouth and perhaps a small drizzle of olive oil. Cover tightly and microwave on high for 2 minutes.
To serve: Season with salt and pepper and add a little olive oil, unsalted butter, or toasted sesame oil while hot; also garnish with roasted shallots, Candied Garlic, or chopped chives, if desired.
Plantains
They should be a deep, lustrous yellow with many black spots or streaks and even one or two soft spots. A serving is about half a large plantain.
To store: Set in a cool, dry place at room temperature for up to 3 days; use them before they turn mushy.
To prepare: Cut off the ends and use a small knife to help remove the peel. Cut the inner flesh into 1½-inch slices.
To sauté and serve: Heat some canola oil in a large skillet over medium heat. Add the slices cut side down and fry until browned, about 2 minutes. Flip and press down lightly with the back of the spatula. Fry until browned and tender, about 3 more minutes. Season with salt and freshly ground black pepper.
Potatoes (Red-Skinned, Yellow-Fleshed, or Purple-Fleshed)
Choose small to medium potatoes with firm, evenly colored skins. Peeling only slightly changes their nutrient value since most of the important vitamins and minerals are clustered about ¼ inch below the skin. A serving is about 6 ounces.
To store: Potatoes should never be refrigerated (the cold turns off important flavor esters). Store in a cool, dark place for up to 1 week; if stored in a very cool place (around 50°F), they will keep for up to a month.
To prepare: Scrub under cool water to remove any dirt or grime.
To boil: Place in a large pot, cover with water to a depth of 2 inches, and bring to a boil over high heat. Reduce the heat to low, cover partially, and simmer until tender when pierced with a fork, 12 to 18 minutes, depending on the potatoes’ size.
To steam: Place in a steamer basket over 2 inches of simmering water in a large pot set over high heat. Cover, reduce the heat to medium, and steam until tender when pierced with a fork, 10 to 20 minutes.
To roast: Cut in half or quarters and toss with olive oil, salt, and pepper—and some chopped rosemary or oregano, if desired. Place in a large roasting pan