Best 8 Mashed Potatoes Green Garden Medley Burnt Butter Sauce 5fix Recipes

MASHED POTATOES, GREEN GARDEN MEDLEY, BURNT BUTTER SAUCE #5FIX

Steps:

• Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft. Do not burn garlic. Remove from oven and let cool.
• Clean leek in cold water. Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it. Loosen the leafy layers and run under cold water until all grit is removed. Cut leek coarsely into about ¼ inch slices.
• Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute. Shuck some peas from the pods and discard pods. Set aside.
• In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit. Add the sugar snap peas and heat another half a minute. Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
• Meanwhile, prepare mashed potatoes according to package directions. Remove potatoes from bag and place in serving bowl. Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
• Season potatoes to your liking and serve alongside your favorite meat.
• Recipe makes 6 servings.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

PASTA AND BURNT BUTTER SAUCE

Steps:

• Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
• Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
• Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
• Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.

BURNT SAGE BUTTER SAUCE FOR GNOCCHI

Steps:

• Cook chopped butter until melted in a large frying pan, then add sage leaves. Cook butter and sage leaves, swirling pan often, for 4-5min or until sage leaves are crisp and butter deep nut-brown colour. Season to taste with salt and pepper.
• Add gnocchi to frying pan and toss to coat in burnt sage butter.

GARDEN MASHED POTATOES

Steps:

• Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.

THE GREAT GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°F.
• Steam or boil broccoli, beans and peas together until tender, drain and set aside.
• cook1/2 cup onions in 2 tbsp of butter till tender.
• Add cornstarch, salt, pepper and sour cream; mix well.
• Stir in green vegetables.
• Put in a greased 2 qt casserole dish.
• Mixture can be refrigerated overnight at this point and finished before cooking.
• Top with grated cheese.
• Combine remaining 2 tbsp of butter and cracker crumbs; sprinkle over cheese.
• Bake 30 minutes.

SUMMER GARDEN MEDLEY

Steps:

• Mix all prepared vegetables in a large serving bowl.
• In a small bowl, mix the vinegar, sugar, oil and water together.
• Pour vinegar mixture over vegetables and combine thoroughly.
• Season with salt and pepper; cover and refrigerate for at least 6 hours.
• Drain and serve.

GREEN BEAN MEDLEY

Steps:

• Steam or cook carrots and green beans in boiling water.
• Cook until tender, but still firm.
• Melt butter over medium heat.
• Saute onions and mushrooms until almost tender.
• Reduce heat, cover, and simmer for 3 minutes.
• Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
• Cover and cook five minutes on low heat.