1 pound gold potatoes, peeled and cut into 1⁄2-inch pieces
1/4 cup sour cream
4 tablespoons unsalted butter, softened
kosher salt and ground pepper
DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli and potatoes in the basket, cover, and steam until very tender, 10 to 12 minutes. Drain the vegetables well and return them to the pot. Add the sour cream, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash to desired consistency.
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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 Lehman2013-11-02 08:57:092013-11-02 08:57:09Mashed Potatoes and Broccoli
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving
Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
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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 Lehman2013-11-02 08:55:042013-11-02 08:55:04Roasted Carrots with Cumin
Mashed Potatoes and Broccoli
Mashed Potatoes and Broccoli
INGREDIENTS
DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli and potatoes in the basket, cover, and steam until very tender, 10 to 12 minutes. Drain the vegetables well and return them to the pot. Add the sour cream, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash to desired consistency.
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Chimichurri
Chimichurri
INGREDIENTS
1/4 teaspoon red pepper flakes
DIRECTIONS
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving
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Roasted Carrots with Cumin
Roasted Carrots with Cumin
INGREDIENTS
DIRECTIONS
Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
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