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Parsnips
Yield: 12 servings
- 1 pound
parsnips, large dice
- 1 pound
Yukon Gold potatoes, large dice
- Whole
milk to cover vegetables by one inch
- 1 bay
leaf
- ¼ pound
sweet butter, sliced into pieces
- Salt and
freshly ground white pepper to taste
Method:
Cut the peeled potatoes and parsnips into uniform large pieces. Place
them in a large pot and cover with whole milk. Add a dash of salt and
a bay leaf. Bring parsnips and Yukon Gold potatoes to a boil and lower
to a simmer. Cook until tender when pierced with a fork. Drain in a colander,
remove bay leaf and reserve the milk used for cooking. Place parsnip-potato
mixture in a food processor with ¼ pound of butter and add the milk as
needed to make a smooth purée. Pulse the food processor; do not over blend
as it may give the purée a "gummy" texture. Set aside and keep warm.
Spinach Borani
Yield: 12 servings
- 3 pounds
California, or other, spinach
- 3 Tablespoons
butter
- 1 Spanish
onion, finely minced
- 2 Tablespoons
garlic, minced
- Ground
allspice, cinnamon, salt and pepper to taste
- Labné,
or plain, yogurt, drained
Method:
Clean 3 pounds of California spinach and tear off the stems. Blanch the
spinach in salted boiling water for ten seconds and refresh in ice water
so that it keeps its bright green color. Press the spinach in a cotton
cloth until very dry and chop coarsely. Meanwhile, slowly cook the onion
and garlic in the butter. Add the spinach to the pan until hot and season
with ground allspice, cinnamon, salt, pepper and labné yogurt, or plain
yogurt that has been drained of excess water.
To serve, carve each guest a piece of each of the roasts: loin, rack,
leg and shoulder. Serve with the parsnips and Spinach Borani. This dish
will make a beautiful presentation if served family style for each of
the guests to serve themselves or as individually plated.
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