The Autumn Table 2016
Thanksgiving Series pt.6
Chef de Cuisine at: Indaco
What Blair loves about cooking:
“Being creative. Taking something that’s done over and over again and making it better.”
What Blair enjoys most about Thanksgiving:
“Getting to spend the entire day with my family. Cooking, eating and football!”
Brown Butter Smashed Sweet Potatoes
3# sweet potatoes, peeled and cut into 1×1 in cubes
5 garlic cloves
10 sprig thyme
2 sprig rosemary
2 bay leaf
1 stick butter, browned
2 Tbsp sunflower seeds, toasted
1 cup salsa verde
1 medium-sized red onion, pickled, see recipe
For the sweet potatoes:
Pre heat oven to 300 degrees. Bring potatoes to a simmer in salted water, and first 4 ingredients and cook until tender…about 8 min. Drain and put on baking tray and dry in oven for 5 min. Remove and let cool to room temperature.
To brown the butter place in sauce pot and simmer until butter looks brown, about 5 min, make sure to be scraping the bottom of the pot as the milk solids stick…remove from heat.
Once potatoes are cool enough to handle lightly crushed with a spoon…once crushed reheat browned butter in large saute pan on high heat. Lightly brown potatoes in batches and put into the mixing bowl of reserved salsa verde. Once all potatoes are browned lightly toss with the sunflower seeds, salt, and salsa verde.