Ingredients: |
Ingredients: Potatoes:
4 c. Potatoes
2 c. Milk
3 Cloves Garlic, Peeled and Crushed
Juice of 1 Lemon
1/4 c. Ground Almonds
2 tbsp. Olive Oil
Salt and Pepper
Vegetables:
8 oz. Kale
10-1/2 oz. Broccoli, Trimmed and Cut in Small Pieces
1/2 Small Cauliflower, Cut in Florets
2 tbsp. Olive Oil
Salt and Pepper
1 Clove Garlic, Peeled and Sliced Thin
Dressing:
1 Clove Garlic, Peeled and Crushed
1 tbsp. Honey
1 tsp. Dijon Mustard
3 tbsp. Red Wine Vinegar
3 tbsp. Olive Oil
Some Chopped Toasted Nuts (optional)
Garnish:
Parmesan Cheese
Chopped Parsley
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Directions: |
Directions:Preheat oven to 350º.
Peel the potatoes. Cut in small pieces and cook in the milk until soft. Puree in a food processor, along with the garlic, lemon and almonds, then add the oil and a little cooking liquid until it's the desired consistency. Taste, season with salt and pepper, and keep warm.
Whisk the garlic, honey, mustard, vinegar and oil. Add the nuts, season generously with salt and pepper, and set aside.
Cut the leaves from the central ribs of the kale, blanch in boiling, salted water for three minutes until tender, then drain, refresh, and squeeze out any excess moisture. Toss the other vegetables in oil, season and roast uncovered until slightly browned and tender - about 15-20 minutes.
Saute the garlic in a little olive oil for a few minutes without browning, add the kale, season and braise for about 2 minutes. Add the roasted vegetables, toss in the dressing, and serve on a mound of creamed potatoes.
Garnish with grated Parmesan and parsley on top. |
This recipe for Creamed Potatoes with Roasted Vegetables is from