Mature Living Magazine Sample

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Making Vegetables the Main eVent Elegant Roasted Vegetables What’s the best way to get everyone to eat their veggies? With this easy and elegant recipe for roasted vegetables. Sweet potatoes, carrots and parsnips are roasted to sweet perfection and then topped with a pecan Parmesan gremolata, a zesty combination of pecans, Parmesan and parsley.

1/4 cup finely chopped fresh flatleaf parsley 1 tbsp fresh lemon juice 1 tbsp lemon zest 1 tbsp olive oil DIRECTIONS 1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil. 2) In a large bowl, toss sweet potatoes, carrots and parsnips with olive oil. Transfer to baking sheet and sprinkle with salt and pepper. Roast vegetables, stirring often, for 1 hour or until tender. Transfer to a serving plate. 3) For the topping, in a small bowl, combine pecans, Parmesan, parsley, lemon juice, lemon zest and olive oil. Sprinkle over vegetables before serving. Serves 6

INGREDIENTS 2 lbs sweet potatoes, peeled and cubed 1 lb carrots, peeled and cubed 1 lb parsnips, peeled and cubed 3 tbsp olive oil 1 tsp kosher salt 1/4 tsp freshly ground black pepper Pecan Parmesan Gremolata 1 cup chopped pecans 1/3 cup freshly grated Parmesan cheese

Twice-Baked Mini Potatoes 2. Twice-Baked Mini Potatoes The ultimate finger food, these TwiceBaked Mini Potatoes are one-bite wonders that can be made in advance – you just pop them in the oven for a second baking before the guests arrive. An amazing appetizer, these tiny cheese and chive-stuffed taters get gobbled up as a superb side dish as well. INGREDIENTS 26 Yukon Gold mini potatoes 1 tbsp olive oil ½ tsp chopped fresh thyme ½ tsp kosher salt ½ tsp freshly ground black pepper ¾ cup sour cream ¼ cup milk ¼ cup freshly grated Parmesan cheese 2 tbsp thinly sliced fresh chives

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1 tbsp butter, softened ½ tsp kosher salt ¼ tsp freshly ground black pepper DIRECTIONS 1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray. 2) Wash and dry potatoes. Place them in a large bowl and toss with olive oil, thyme, ½ tsp salt and ½ tsp pepper. Transfer to

prepared baking sheet and bake until a fork easily pierces potatoes, about 25 minutes. Remove and let cool until you are able to hold them. Take each potato, slice the top off, and use a small spoon to carefully hollow it out. Place potato pulp in a medium bowl and mash to a chunky consistency. Add sour cream, milk, Parmesan, chives, butter, salt and pepper, mashing ingredients together. 3) Increase oven temperature to 450°F. Generously spoon the filling into each potato shell. (Note: At this point, if you’re preparing the potatoes in advance, allow them to cool, cover and refrigerate them. When ready to serve bring to room temperature.) Just before serving time, bake until slightly brown on top, 10-15 minutes. Yield: 26 mini potatoes

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