Turned Potatoes and Carrots
Total time: 45 minutes
These look trickier than they are: they take a bit of work and planning but make an impressive side dish for steaks or roasts. The carving and blanching can be done in advance, making it an elegant party dish as well. You should be able to turn potatoes and carrots for 2 people in 5 - 10 minutes.
Ingredients:
- 2 large potatoes or 3 medium, 300gr, 10.5oz finished
- 3 carrots, 180gr, 6.4oz finished
- 1 1/2 tbs butter, 21.3gr, .75oz
- 1 1/2 tbs olive oil, 20.25gr, .72oz
- 1/4 tsp salt - sea salt if you have it, 1.5gr, .05oz
Instructions:
- We'll start backwards: The finished product is potatoes and carrots that are barrel-shaped and app. 2 inches (5cm) long by 3/4 inch (2cm) thick at the middle (like a barrel, ends will be just a bit smaller).
- Look at your vegetables: Ideally you should be able to cut the potato in half the short way and have two pieces a bit longer than 2 inches (5cm). Cut these halves into 4ths the long way and, as they say, 'cut away the part that's not the barrel'. Trim the pieces into something close to a barrel-shape. A large potato will give you 8 turned potatoes and a small potato will give 4 - you won't cut it in half the short way first. You will want 6 - 8 per person.
- Cut the carrots into lengths and trim the same way.
- Don't be overly concerned about your carving abilities, just try to keep them similar in size. A little smaller is fine.
- The cooking instructions:
- Step 1: Peel potatoes and put into a large bowl of cool water. Select a potato, cut and carve, keeping the pieces that you're not working on in the water.
- Peel and carve the carrots.
- Bring a large pan of water to boil . Drop in the potatoes, carrots and boil for 5 minutes.
- Remove and drain well. They can be done several hours in advance up to this point.
- Step 2: In a large nonstick skillet heat the butter and oil over medium heat.
- Add the potatoes, carrots and brown well on all sides, about 15 minutes.
- Remove, sprinkle lightly with salt and serve.
Note: There is a bit of waste with these; I normally cook the trimmings in chicken stock and puree for use as a soup base. Either store in the refrigerator or freeze for later.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 637 / 318.5 Total Carbohydrates: 70 / 35 Dietary Fiber: 12 / 6 Total Fat: 38 / 19 Saturated Fat: 14 / 7 Cholesterol: 46 / 23 Protein: 8 / 4 Calcium: 100 / 50 Sodium: 823 / 411.5 |
General Technical Details and Disclaimer:
Note: The nutrition information and weights are for the finished dish.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/