Patate douce, chou-fleur et pois verts au cari

Source : http://chefmichaelsmith.com/recipe/sweet-potato-aloo-gob

Ingredients :

  • 1/4 cup (60 mL) of butter
  • 1 tablespoon (15 mL) of whole cumin seeds
  • 2 onions, diced
  • 2 tablespoons (30 mL) curry powder
  • 2 teaspoons (10 mL) of ground cinnamon
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 1 head cauliflower, cut into florets
  • a sprinkle or two sea salt
  • 1/2 cup (125 mL) of water
  • 1 cup (250 mL) of frozen peas
  • 1 bunch of cilantro, leaves and tender stems chopped

Directions :

  1. Melt the butter in a large skillet over medium heat.
  2. Add the cumin seeds and gently fry them for a minute or two to heat them through, remove any shelf staleness and brighten their flavour.
  3. Add the onions and sauté until they soften.
  4. Add the curry powder and cinnamon and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.
  5. Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
  6. Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
  7. Just before serving, stir in the peas and cilantro, quickly heating them through.

Patates douces grillées au four

Source : http://www.ricardocuisine.com/recettes/4838-patates-douces-grillees-au-four

Ingrédients

  • 4 patates douces non pelées et coupées en quartiers de 2,5 cm (1 po)
  • sel et poivre

Préparation

  1. Placer la grille au centre du four. Préchauffer le four à 200 °C (400 °F). Tapisser une plaque de cuisson de papier d’aluminium.
  2. Dans un grand bol, mélanger l’huile, le sirop et l’ail. Ajouter les patates et bien les enrober. Saler et poivrer généreusement.
  3. Répartir sur la plaque et cuire au four environ 45 (20 à 25) minutes en les remuant fréquemment jusqu’à ce qu’elles soient dorées et tendres.

Topinambours à la crème

Source: Livre “L’atelier de Daniel Vézina”

Ingrédients:

  • topinambours
  • 1 échalote francaise
  • 1 gousse d’ail
  • beurre clarifié
  • environ 1 tasse de crème 35%
  • truffe (facultatif)

Préparation:

  1. Laver et brosser les topinambours sous l’eau froide pour bien les nettoyer.
  2. Les peler avec un économe et les couper en rondelles de 0,5 cm d’épaisseur.
  3. Dans une poêle, faire revenir de l’échalote émincée et de l’ail haché dans du beurre clarifié.
  4. Ajouter les topinambours, mouiller avec de la crème, cuire environ 15 minutes et égoutter.
  5. Réduire le liquide.
  6. Hacher finement de la truffe fraîche et l’ajouter à la réduction (facultatif).
  7. Rectifier l’assaisonnement, puis ajouter les rondelles de topinambour.

Fèves vertes au beurre brun et amandes

Source : http://chefmichaelsmith.com/recipe/brown-butter-green-beans-with-toasted-almonds/

Ingrédients :

  • 1 pound fresh green beans
  • 2 tablespoons Butter
  • 1/2 cup slivered almonds
  • 2 tablespoons any vinegar
  • a sprinkle or two sea salt and freshly ground pepper
  • a splash water

Directions :

  1. Wash green beans and snip off the stem ends, leaving the beautiful curled tips.
  2. Place a saucepan over medium heat. Add the butter and begin heating and melting it.
    Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately stir in the almonds to lower the butter’s temperature and stop it from browning further.
  3. Continue cooking, stirring the almonds as they heat through and gently toast. From the time the butter is added until the almonds are lightly browned will take about 5 minutes.
  4. Add green beans, vinegar and salt and pepper and a splash of water. Toss well to coat the beans with the butter and nuts. Cover the pan with a tight-fitting lid, lower the heat and continue cooking, steaming the beans until they’re tender.

Chou-fleur et patate douce

Source: foodnetwork.ca: Spice Goddess: Cauliflower with Sweet Potatoes

Preparation time: 7 minutes
Cooking time: 30 minutes
Yield: 4

Ingredients

  • 2 tablespoons grape seed oil (huile d’olive)
  • 1 tablespoon ginger, chopped
  • 1/2 an onion, chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • pinch of freshly ground pepper
  • 1 tomato, chopped (1 c. à table de pâte de tomate)
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1/2 (3/4) cup water
  • 1 small cauliflower, cut into bite sized florets

Directions

  1. Place oil in a large non-stick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
  2. Stir in the spices and salt and pepper and toast for 15 seconds and then add tomatoes (pâte de tomate), sweet potatoes and water. Bring to a boil and then turn down the heat and cook until they are tender, about 10 minutes.
  3. Add the cauliflower and stir well. Place a tight fitting lid on the pan and cook until the cauliflower is tender-crisp, about 5 to 8 minutes.