2 large white sweet potatoes (~1.75 lbs), peeled and sliced into 1″ pieces
2 tbsp butter
1/2 tsp each salt and white pepper, more to taste
1/4 tsp ground nutmeg
1/4 cup each heavy cream and chicken broth (or 1/2 cup chicken broth)
DIRECTIONS
Place the sweet potatoes in a large pot, then fill with enough cold water to cover the potatoes by an inch. Bring to a boil on high heat, then reduce heat to medium and simmer until fork-tender, about 12 minutes. Drain the potatoes and return them to the pot; stir in the butter, salt, white pepper, nutmeg, and half of the cream and chicken broth. Mash with a potato masher or fork until smooth, adding more cream and chicken broth as needed. Taste and add more salt and pepper if desired
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:43:112014-09-21 14:43:11Smashed White Sweet Potatoes
2-3 pounds apples- peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup each of sliced almonds and shredded coconut (sweetened or unsweetened)
DIRECTIONS
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp. Cool to room temperature and then store in the fridge to eat with your morning yogurt.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:42:322014-09-21 14:42:32Breakfast Apple Granola Crisp
4 leeks, about 1 1/2 lb. total, trimmed and chopped
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
5 Tbs. all-purpose flour
2 1/2 cups half-and-half, warmed
6 eggs, separated
DIRECTIONS
Position a rack in the upper third of an oven and preheat to 400°F. Coat a 14-inch oval gratin dish or large soufflé dish with the 2 Tbs. butter and sprinkle the bottom and sides with 1/2 cup of the cheese.
In a large fry pan over medium heat, warm the olive oil. Add the leeks and thyme and cook until the leeks are tender, about 12 minutes. Season with salt and let cool.
In a heavy saucepan over medium heat, melt the 5 Tbs. butter. Add the flour and whisk for 1 minute until combined. Whisk in the half-and-half and cook, whisking, until the sauce is smooth and thick, about 4 minutes. Transfer to a bowl. Stir in the egg yolks, one at a time. Stir in the remaining 1 1/2 cups cheese and the leeks. Season with salt and pepper.
In a large bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold one-fourth of the whites into the leek mixture. Quickly fold in the remaining egg whites until no white streaks remain. Pour into the prepared dish. Bake until the soufflé is golden brown, about 25 minutes. Serve immediately. Serves 6 to 8.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:41:402014-09-21 14:41:40Savory Leek and Gruyere Souffle
Smashed White Sweet Potatoes
Smashed White Sweet Potatoes
INGREDIENTS
DIRECTIONS
Place the sweet potatoes in a large pot, then fill with enough cold water to cover the potatoes by an inch. Bring to a boil on high heat, then reduce heat to medium and simmer until fork-tender, about 12 minutes. Drain the potatoes and return them to the pot; stir in the butter, salt, white pepper, nutmeg, and half of the cream and chicken broth. Mash with a potato masher or fork until smooth, adding more cream and chicken broth as needed. Taste and add more salt and pepper if desired
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Breakfast Apple Granola Crisp
Breakfast Apple Granola Crisp
INGREDIENTS
DIRECTIONS
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp. Cool to room temperature and then store in the fridge to eat with your morning yogurt.
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Savory Leek and Gruyere Souffle
Savory Leek and Gruyere Souffle
INGREDIENTS
DIRECTIONS
Position a rack in the upper third of an oven and preheat to 400°F. Coat a 14-inch oval gratin dish or large soufflé dish with the 2 Tbs. butter and sprinkle the bottom and sides with 1/2 cup of the cheese.
In a large fry pan over medium heat, warm the olive oil. Add the leeks and thyme and cook until the leeks are tender, about 12 minutes. Season with salt and let cool.
In a heavy saucepan over medium heat, melt the 5 Tbs. butter. Add the flour and whisk for 1 minute until combined. Whisk in the half-and-half and cook, whisking, until the sauce is smooth and thick, about 4 minutes. Transfer to a bowl. Stir in the egg yolks, one at a time. Stir in the remaining 1 1/2 cups cheese and the leeks. Season with salt and pepper.
In a large bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold one-fourth of the whites into the leek mixture. Quickly fold in the remaining egg whites until no white streaks remain. Pour into the prepared dish. Bake until the soufflé is golden brown, about 25 minutes. Serve immediately. Serves 6 to 8.
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