TURMERIC MASHED POTATOES
A lighter version of your standard Thanksgiving mashed potato recipe that does not call for butter or cream. It makes up for the butter and cream with strong, exotic flavors. The spices are vibrant on the palate and the dish blows away any expectations of traditional mashed potatoes.
Provided by Food Network
Categories side-dish
Yield 6
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered.
- Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes.
- Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper.
TURMERIC POTATOES
Make and share this Turmeric Potatoes recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes in their skins until just cooked but still firm. Plunge into cold water and peel.
- Cut into 1in cubes and put in bowl. Sprinkle with salt and turmeric and toss lightly to coat.
- Heat the oil over a medium heat. Add the potatoes and fry for 5 minutes. Sprinkle over chilies and 1 tablespoon of water.
- Stir, cover pan and simmer for 10 minutes. Uncover and continue frying until potatoes are lightly browned.
Nutrition Facts : Calories 312.1, Fat 9.4, SaturatedFat 1.3, Sodium 794.4, Carbohydrate 52.7, Fiber 6.8, Sugar 3.8, Protein 6.4
PAN-FRIED POTATOES WITH TURMERIC (FOR 1 DOUBLE FOR 2)
Make and share this Pan-Fried Potatoes With Turmeric (For 1 Double for 2) recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash potato and slice very thin.
- Place directly in a heated frypan with oil.
- Season with garlic (or garlic salt) and turmeric.
- Cook on medium heat for 10 minutes.
- Add sliced onion and cook for another 4 minutes.
GOLDEN TURMERIC MASHED POTATOES
A vegan mashed potato recipe flavored with turmeric, cumin, and garlic. So easy and so full of flavor that I'm pretty sure you'll be fighting the carnivores for 'em.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 9
Steps:
- Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
- Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
- Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
- Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.
GOLDEN SPICED ROAST POTATOES
Add a golden glow to your roast potatoes by par-boiling them first with a touch of turmeric
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 2h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes.
- Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit - but not too much or they'll break up. This rougher surface will give you crisper potatoes.
- Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with Maldon sea salt flakes and freshly ground black pepper and serve immediately
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 4 grams protein, Sodium 0.28 milligram of sodium
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