Colorful Food

A new leaf: Mashed potatoes
Monday, November 19, 2007

Vegetarian recipes from recently released cookbooks:

"Apples for Jam: A Colorful Cookbook," by Tessa Kiros (Andrews McMeel, 2007)

Vegetarians may feel a little left out at the main event of a Thanksgiving meal: carving the bird. But as any experienced veggie knows, considerate hosts can provide a sumptuous meal for everyone by stocking up on delicious vegetable side dishes. Corn, mixed autumn vegetables, stuffing (that hasn't been cooked in the bird), biscuits, potatoes (without meat gravy) and pumpkin pie are all staples of the Thanksgiving meal. Here's a recipe to get you started. For those who like to coordinate visuals for a spread, this concept book also organizes recipes by color.

-- Evelyn Shih

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Sage and rosemary mashed potatoes

5 medium potatoes, peeled and cut into chunks
4 tablespoons olive oil
1 large clove garlic, peeled and squashed
2 sage sprigs
1 rosemary sprig
4½ tablespoons butter
½ cup milk
4 tablespoons heavy cream
Salt (optional)
Bring a saucepan of salted water to a boil. Add the potatoes and cook them for about 20 minutes, until you can pierce through them and they look frayed at the edges. Drain well.

Heat the oil in a non-stick frying pan. Add the garlic, sage and rosemary, and cook over medium heat for just long enough to lightly flavor the oil. Add the potato chunks and saute for a few minutes so that they are well coated in oil and absorb the flavors.

Heat the butter, milk and cream in a small saucepan until the butter melts.

Pick out the herbs from the potatoes, then pass the potatoes through a food mill into a bowl or mash with a potato masher. Add the hot milk mixture and fluff it through with a wooden spoon, trying not to over mix. Add a little extra milk and cream if it seems too stiff, and add salt if needed. Serve immediately.

Servings: 4.

Copyright © 2007 North Jersey Media Group Inc.