Potatoes And Sprouts 5fix Recipes

MASHED POTATOES 'N' BRUSSELS SPROUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

ROASTED POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

DIVINE MASHED POTATOES W/FONTINA-SAGE-BRUSSELS SPROUTS #5FIX

Steps:

• Preheat oven to BROIL.
• Peel plastic film at corner of Simply Potatoes package to allow it to vent and place carton into the MICROWAVE. Heat on high for 3 minutes; then remove film completely and stir. Return to the microwave and cook on high for 1 more minute.
• While mashed potatoes are in the microwave, mince about 6 of the larger sage leaves; setting aside the smaller sage leaves to use for garnish.
• Remove the mashed potatoes from the microwave and add in the 3 ounces of shredded Fontina cheese, minced sage leaves, and garlic powder. Stir until evenly blended. Pour the potato mixture into greased 8x8x2-inch casserole dish. Sprinkle top of potatoes with 2 ounces of the shredded cheese.
• Place in the preheated OVEN and broil on high until cheese is melted and bubbly and golden brown spots appear (about 5-8 minutes). Remove from oven.
• While the potatoes broil, place the frozen Brussels sprouts package in microwave and cook as per the directions on the package, about 6 minutes on high.
• To plate, take an 1/2 to 3/4 cup serving portion of the broiled mashed potatoes and place on a plate. Top with a portion of the microwaved Brussels sprouts. Sprinkle with several of the small leaves of sage and a couple of pinches of the reserved shredded cheese. Serve.

POTATO, SHREDDED SPROUT & CHESTNUT GRATIN

Steps:

• Squash the peeled garlic cloves with the blade of a knife, then put in a large saucepan with the cream, milk, onion slices, bay leaf and 2 tsp sea salt. Bring to the boil over a low heat. When the mixture is bubbling, remove from the heat and leave to infuse for 1 hr.
• Heat the oven to 160C/140C fan/gas 3, and generously butter a large, deep baking dish. Sieve the infused milk over a bowl and discard the onion, bay leaf and garlic (you can reserve these to use in a bread sauce, if you like). Arrange a layer of the potatoes in the dish, then scatter over some of the chestnuts, sprouts, cheese and a little nutmeg. Drizzle over some of the infused milk mixture. Repeat until you've used all the ingredients, finishing with a layer of potatoes, then cover with the last of the infused milk mixture. Dot over a few small knobs of butter.
• Bake the gratin for 1 hr 15 mins on the middle shelf of the oven until golden and crisp on top. A knife inserted into the middle should slide in easily. Leave the gratin to rest for 10 mins, then serve.

POTATOES AND SPROUTS #5FIX

Steps:

• 1. 1. Heat oven to 400.
• 2. 2. Place oil in a pan with a edge.
• 3. 3. place Brussel Sprouts -- flat edge down if fresh.
• 4. 4. add one bag of Simply Potatoes.
• 5. 5. add onion and salt, and toss a little on the pan so most sprout are covered with oil.
• 6. 6. minced garlic spread over the top.
• 7. 7. Bake in oven until sprouts and potatoes are fork tender, turning once or twice if needed. (may take 30-45 min).
• 8. 8. (separated sprout leaves may turn crunchy--they are still good to eat).