JAPANESE SWEETS-AND-LEEKS MASH
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy stew or braise.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
- Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.
SEARED MAITAKE MUSHROOMS
Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.
Provided by Richard Landau
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.
- Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
- Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.
- Spoon leek rémoulade onto plates and top with mushrooms.
WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted at high heat, the maitake's texture concentrates to near-porterhouse perfection.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
- Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
- Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.
GAMMON STEAKS WITH LEEK & CELERIAC MASH AND APPLE SAUCE
Homemade pub grub always tastes so much better! Salty gammon is perfectly complemented by sweet apple and punchy celeriac mash - 3 of your 5-a-day!
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
- Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
- Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
- Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.
Nutrition Facts : Calories 597 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 52 grams protein, Sodium 6.6 milligram of sodium
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