Another swinging weekend in Sea Gate
Well, this is what I did today: I mashed root vegetables and served them topped with a sauté of spinach. And that's really all I did today (okay, that and some dishes), but I guess that's all right, as root vegetables are pretty sexy. At least the way I do them. Radish-style.
For the mash:
- 3 turnips
- 3 potatoes
- 1 clove of garlic
- half a cup of whole milk
- sprinkle of butter
- salt 'n' peppa
Peel the turnips and potatoes and cut them into 1" cubes (like squares, but three dimensional). Put them along with the peeled clove of garlic into a suitable pot and fill it with enough water to cover the veggies. Bring that to a boil, cover it, and let them cook for around 25 minutes until they're pliant. But don't ply them! Instead, drain the water and put the cooked tubers/bulbs/roots into a large bowl. Add the butter, whole milk, salt, and pepper. Mash with your masher.
For your spinach sauté:
- spinach
Sauté the spinach with something tasty. You can handle it.
For the fusion:
Lay a foundation of mash. Top with the tasty sautéed spinach. True autumnal happiness will ensue.
For the mash:
- 3 turnips
- 3 potatoes
- 1 clove of garlic
- half a cup of whole milk
- sprinkle of butter
- salt 'n' peppa
Peel the turnips and potatoes and cut them into 1" cubes (like squares, but three dimensional). Put them along with the peeled clove of garlic into a suitable pot and fill it with enough water to cover the veggies. Bring that to a boil, cover it, and let them cook for around 25 minutes until they're pliant. But don't ply them! Instead, drain the water and put the cooked tubers/bulbs/roots into a large bowl. Add the butter, whole milk, salt, and pepper. Mash with your masher.
For your spinach sauté:
- spinach
Sauté the spinach with something tasty. You can handle it.
For the fusion:
Lay a foundation of mash. Top with the tasty sautéed spinach. True autumnal happiness will ensue.
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