Some Sides!

[elleng]

Roasted Cauliflower With Lemon Brown Butter and Sage Salt

http://www.nytimes.com/2009/11/11/dining/112srex.html?ref=dining

Fiery Sweet Potatoes

http://www.nytimes.com/2009/11/11/dining/111srex.html?ref=dining

Caramelized Corn with Fresh Mint

http://www.nytimes.com/2009/11/11/dining/113srex.html?ref=dining

[Arkansas Granny]

1. Those all sound good, but I am especially interested in trying the sweet potatoes.

Thanks for the link.

[elleng]

2. You're welcome.

Sweets sounded good to me, too.

[beac]

3. All sounds tasty and intersting, though I think I'd skip the brown sugar in the sweet potatoes.

Then again, I may be the only person who doesn't like "sweet" sweet potatoes. We eat them a lot in casa beac, but always prepared in some kind of savory style. Had them last night, in fact-- diced, tossed with S&P, olive oil and fresh cilantro and nuked for about 8 minutes. Easy and tasty.


Thanks for the recipes, elleng! Always glad to have some new ideas for my vegetarian Tgiving table. :hi:

[hippywife]

4. I like 'em both ways.

We eat them baked a lot with just butter salt and pepper, sometimes I throw on some crumbled bleu cheese or gorgonzola, but cilantro sounds really good, too. :9

[beac]

5. A sage butter/olive oil combo drizzled over is another favorite presentation. The crispy bits of

the herb adds a nice texture.

[Warpy]

6. I think I'm the only person who doesn't like them pounded to mush.

In fact, my favorite way to serve them is in a mixed veggie tempura.

Second favorite is oven fries with a little chile powder and whatever herb I am in the mood for.

[hippywife]

7. We enjoy them

pan-fried, too, just like I would a regular potato.

[Arkansas Granny]

8. My favorite way to eat sweet potatoes is just bake them, split them open

and season with butter and salt, especially the deep orange ones that get so creamy inside when they are cooked. There are times, however, that I like them sweet and dolled up till they could almost pass for dessert. I've never had them spicy or with herbs. There's a lot of room there for experimentation.