Tahini Roasted Broccoli Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 231 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Broccoli roasted with tahini, garlic, and lemon becomes crispy and creamy. Food52 Review: WHO: Laurie is a mother of two corgis and two daughters (not necessarily in that order—though both sets love her cooking). Serves 2 to 4 as a side 2 tablespoons tahini, well stirred 3 tablespoons fresh lemon juice, plus more to serve 2 large cloves garlic, minced 1/2 teaspoon kosher salt Several grinds black pepper 2 tablespoons olive oil 4 cups broccoli, cut into 1 1/2-inch florets Preheat oven to 450° F.
This recipe is a Wildcard Contest Winner! Really Nice Recipes - Potato Boulangere. Like Dauphinoise but less calorific, this dish of sliced potato, onions and stock is really simple to make and when cooked melts in the mouth.
It makes a perfect accompaniment to roast meats such as venison or ham. Ingredients 15g garlic (3 cloves)600g potato200g onion (1)500ml chicken stock (or stock cube)40g unsalted butter Preparation Time: 25 minutesCooking Time: 1 hourServes: 4 Method Heat the oven to 200°c.Peel and slice the potato and onion, finely chop the garlic. Back to top Useful Information Can it be frozen? Sponsored Links Recipe Options. Vegetarian French Onion Soup. Simplest aubergine recipe & nigel slater. Don’t you just love when you discover a new author, especially a food writer with an impressive back catalog.
You may think I’ve been hiding under a rock, but until recently I wasn’t aware of the food writing brilliance of Mr Nigel Slater. Sure I’d seen cookbooks written by a guy called Slater. I actually distinctly remember seeing a volume called Real Fast Food on the shelf of a guy I worked with in a winery in Mudgee. I also remember thinking to myself ‘wow even cricketers are writing cookbooks now’ and completely dismissing the whole idea. Of course what I didn’t realise was that it was Michael Slater who played for Australia and that Nigel Slater was not only a completely different person from a different country. It goes without saying that I am totally loving Tender Volume 1. One of the most pleasant surprises was a ‘great minds think alike‘ moment I had in the aubergine field. Three simple steps to cooking aubergine stonesoup tips for cooking aubergine. Buttered leeks recipe. 4 Ways to Cook Leeks. Edit Article Prepare the LeeksPoached LeeksFried LeeksBoiled LeeksIncorporate Leeks in Other Recipes Edited by Harri, Maluniu, Gctrudeau, Fcarvalho and 3 others Leeks are cousins to the old, familiar onion, but the flavor of leeks is sweeter, more delicate, and reminiscent of garlic or chives.
Leeks are delicious no matter how they're cooked, and they're often considered to be a gourmet onion because they are less commonly used and harder to find than onions. Leeks contain generous amounts of vitamins, minerals and antioxidants, making the vegetable a wise addition to a healthy diet. Ad Steps Method 1 of 5: Prepare the Leeks Leeks Step 1.360p.mp41Choose the freshest leeks. Method 2 of 5: Poached Leeks Leeks Step 4.360p.mp41Heat 3 tbsp. of chicken broth in a skillet.
Method 3 of 5: Fried Leeks Leeks Step 8.360p.mp41Heat 1 tbsp. of butter in a skillet. Method 4 of 5: Boiled Leeks 1Bring a medium-sized saucepan of water to a boil. 4Serve the leeks. Sweet Potato, Celeriac and Apple Puree Recipe. Food - Recipes : Dauphinoise potatoes. Healthy Eating: Spiced Root-Vegetable Wedges Recipe. Lightly crushed coriander seeds and a hint of cinnamon accentuate the flavors of sweet potatoes, parsnips, and carrots, baked in wedges to make dippers for a tangy mustard and yogurt dip.
Spiced Root-Vegetable Wedges Ingredients 2 large carrots 2 parsnips Juice of 1 lime 2 tablespoons canola oil 2 tablespoons lightly crushed coriander seeds 1/2 teaspoon ground cinnamon 1 1/2 pounds sweet potatoes, peeled Salt and pepper Dip Ingredients 2 teaspoons Dijon mustard 1 teaspoon sugar Grated zest of 1 lime 7 ounces plain low-fat yogurt 3 tablespoons chopped fresh dill, plus extra to garnish How to make it 1 hour, 15 minutes 1Preheat the oven to 425°F. Some More Ideas *Chile and herb dip: Mix plain low-fat yogurt with 1 tablespoon chopped fresh mint, 2 tablespoons chopped fresh cilantro, 1 small fresh green chile, seeded and finely chopped, and grated zest of 1 lemon. Parsnips were eaten by both the Greeks and the Romans, but the variety common today was not developed until the Middle Ages.