11.15.2011

Two sides: Ina's Rosemary Roasted Potatoes and Rutabega with Crispy Shallots


What can I say? Ina is the best. And of course, these sides are divine. They went perfectly with our roasted turkey roulade and gravy last year. Even if you don't make these with your turkey, be sure to try these lovely potatoes sometime soon. I'm seeing them everywhere online. There's nothing simpler, it makes a super presentation and who doesn't love a crunchy potato? Or as Ina puts it: "How easy is that?"


Rosemary Roasted Potatoes

2010, Ina Garten, The Barefoot Contessa





Ingredients:
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)


Directions:
Preheat oven to 425 degrees F.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.


Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top. 

Sprinkle with remaining rosemary and serve.

                                     *************************************************



This is the end of my recipes from last year's Thanksgiving. Aside from a couple old favorites, I tried all new dishes. A lot of people don't care for rutabega. I love it. It's also known as a yellow turnip.

It's got a waxy outside, so you peel it and inside is a hard orange/gold vegetable which you can roast, boil, mash, whatever. My mother served it to us a lot when I was a child so we grew up loving it. Oddly, I don't remember serving it to my kids very often, but they really enjoyed this side dish last Thanksgiving.


Mashed Rutabega with Crispy Shallots (photo missing)

1994, The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano, All Rights Reserved and as reprinted in Barefoot Contessa Family Style, by Ina Garten, by permission of HarperCollins Publishers, Inc.




Ingredients:
1 1/2 cups light olive or vegetable oil 
3 tablespoons unsalted butter 
5 to 6 shallots, peeled and sliced into thin rings 
2 large rutabagas, about 4 pounds total 
Kosher salt 
1 cup whole milk 
6 tablespoons (3/4 stick) salted butter 
1/2 teaspoon freshly ground black pepper

Method:

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. 
Peel the rutabegas to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain. 
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. 
Puree the rutabega in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. 
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots. 



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29 comments:

  1. I am drooling in front of my screen! Those potatoes look incredibly crispy and tempting, and the mashed rutabaga is just so promising. Great winter food.

    Cheers,

    Rosa

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  2. I always serve mashed rutabaga, my grandmother always had it and I just love it.

    Love love love the idea of the shallots! Adding shallots to the Thanksgiving list as we speak!!!

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  3. Love the potatoes, but I have never used rosemary..about every other spice! Next time will try the rosemary.
    I have never had a rutabega...the dish looks delicious. As they say..you eat first with your eyes!!

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  4. Two terrific side dishes! The rutabaga sounds so good with the contrast in texture topped with crispy shallots.

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  5. Both of these look incredible, Barbara, but I can't wait to try that gorgeous rutabaga dish! Yum! Those crispy shallots must be stellar! :-)

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  6. I've made Ina's potatoes before but not the turnip recipe, sounds good though.
    Turnips are all over the markets at the moment looks like it will be on the menu this weekend!

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  7. Yum! They both sound delicious Barbara. I didn't realise that's what a rutebaga was. They're sold as turnips here, and I quite like them. Will give this a go, might get the youngest member of the family to actually eat some :)

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  8. Good coincidence, I finally found a rutabaga at the grocery yesterday, this look amazing with the crispy shallots! And those potatoes, just fantastic.

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  9. Ina is so dependable, love her recipes. I guess I've always called a rutabega a turnip. I think that's what they're labeled here.

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  10. I'm a huge fan of Ina's as well. Hasselback potatoes always look so pretty...I've been dying to make them for a while now and I think they'd be perfect for Thanksgiving! Thanks for the inspiration, Barbara!

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  11. Barbara, These look delicious. I've never tried cooking my potatoes that way but I will now, they look delicious. BTW love the rutabega photo! nicely done.
    Gypsy

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  12. These both sound fantastic. The potatoes are adorable! And you're right, Ina IS the best. Can't even count how many of her recipes I've tried and loved.

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  13. I love potatoes and am tempted to try the turnip recipe too...

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  14. The potatoes are easy and delicious; of course I love potatoes any way they are cooked.

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  15. Warm, rich carbs! I love it!

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  16. Las pasta son adorables una delicia,abrazos hugs,hugs.

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  17. Hi Barbara,

    I often cook our potatoes like this and they do turn out crunchy and delicious.
    Hope you are enjoying the week

    Hugs
    Carolyn

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  18. Those potatoes look amazing, Ina's recipes are the best!

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  19. The crispy shallots would definitely entice me to eat those rutabagas! And the potatoes look wonderful - a nice change from the usual mashed!

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  20. Those potatoes look amazing! I would eat a ton of those at Thanksgiving! The rutabega is amazing too. I have always felt the rutabega (along with turnips) are so under appreciated.

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  21. Hasselback potatoes always make for the most perfect crispy potatoes! I love the inclusion of rosemary.

    I've never had a rutabaga mash but I bet it's delicious!

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  22. Have never made Hasselback potatoes, but I love the look of the crispy edges and the promise of fluffy interior. Rutabagas are one of my faves, too, but I just forget about making them - thanks for the delicious reminder!

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  23. Ina is the best, and I can't believe I've never tried those potatoes. And, I'm a fan of rutabaga. They look delicious mashed and topped with crispy shallots!

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  24. I would come to your Thanksgiving any time.

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  25. gorgeous sides indeed! oh how i love thanksgiving!

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  26. rosemary and potatoes belong together. also, sad fact: i've never tasted rutabaga! now i'm beginning to think i'm really missing out!

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  27. Oh man, this sounds so good.
    Krisyt

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  28. Hey, I have some Yukon gold potatoes. Guess what I'm making tonight! Yum!

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