Rosemary & Garlic Whipped Potatoes, Vegetables with Lemon and White Wine Sauce
November 30, 2005
Perfect mashed potatoes are part ingredients, part method of mashing, and part good papas. Russet potatoes make the best baked and whipped potatoes because of their fluffy texture after being cooked. I made these potatoes as the carb side to this vegetable feast madness.
You will need: 3 russet potatoes; 1 spring of rosemary chopped finely; 1/4 c whipping bream; 1/4 c of vegetable stock; 2 crowns of broccoli (medium sized); 2 handfulls of fresh green beans; 5 cloves of garlic; handful of chopped flat leafed Italian parsley; 4 tblsp butter; 1 1/2 c of white wine; 1/4 minced white onion; 1/4 c olive oil; 1 tblsp flour; salt and pepper to taste; chile piquin; one lemon.
Step One: In a boiling pot of water, cook the 3 potatoes peeled and chopped into small pieces. Cook this for 8-14 minutes, depending on how big you chopped the pieces. Be sure they are very soft before draining. Place in a bowl with rosemary, 2 tblsp of butter, 2 crushed and chopped cloves of garlic, cream, vegetable stock, and salt & pepper to taste. Mix the ingredients with a blender or smash them a lot with a masher. Texture should be very smooth. Add more cream if needed. Set aside and cover.
Step Two: In a large stock pot, place 1 c of water and salt to taste with the chopped broccoli forettes, and cleaned green beans (take of stems). Cover and cook on medium heat until steamed (they will turn a pretty bright green, about 8 minutes).
Step Three: In a saute pan, put 2 tblsp of butter and olive oil on medium heat. Add minced onions and crushed garlic. Saute for 4 minutes. Add flour and stir until very hot (don't let it turn brown). Add wine and squeeze lemon in (through a civ so seeds don't get into sauce). Continue cooking until sauce thickens. Add parsley. Take off the heat. Consistency should be slightly runny.
Step Four: Plate the potatoes, greens, and crushed piquin pepper. Spoon on the wine sauce and serve right away.
