Bunch of beets – the Chioggia variety I provided work great, and have beautiful stripes inside
1 clove of crushed garlic
Directions: You can do this with beets alone, or beets and potatoes. Preheat your oven to 375 degrees. Remove leafy green tops from beets (and save!!). Peel beets (or scrub and leave the skin on) and cut into French-fry like sticks. If you’re using potatoes too, wash and dry but don’t peel, and cut into sticks too. Put beets, potatoes and garlic in a bowl and toss with olive oil to coat. Spread out on a baking sheet and sprinkle liberally with salt and bake for 45 minutes, scooping and turning (or otherwise rearranging) once or twice during cooking time with a spatula, until browned on the outside and soft in the middle. Dump onto a platter and pass around while still hot. They are so good and sweet!
Category Archives: Potatoes
1 pound small potatoes
1 pound carrots, peeled and cut into 2-inch chunks
milk, light cream, or cooking water
salt and freshly ground pepper
2 tablespoons chopped parsley or dill
Directions: Steam the potatoes in their jackets until very tender, about 20 minutes. Remove them then steam the carrots until they’re tender, about 15 minutes. Grasp the hot potatoes in a towel and slip off their skins. Put them in a bowl with the carrots and mash to a purée, adding enough milk, light cream, or even the cooking liquid to lighten the mixture. Stir in butter to taste, season with salt and pepper, and stir in all but a teaspoon or so of the parsley or dill. Smooth the purée into a dish and sprinkle the rest of the chopped herb on top.
My sister-in-law recommends adding cooked parsnip to the recipe as well (an Irish favorite). Although I haven’t tried it, I think it would make a great compliment!