This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.
Celeriac, also known as "celery root" and "turnip-rooted celery," is a root vegetable related to ordinary stalk celery. Try mashed celeriac instead of potatoes next to your favorite roast; it provides a similar comforting, fluffy warmth with a subtly different flavor.
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Roasting broccoli raab intensifies its flavor and brings out a sweetness that balances its bitter taste. Experiment with different oven temperatures here to bring out different flavors.
Sauteed Mustard Greens With Apple Cider Vinegar
Sauteed Mustard Greens With Apple Cider Vinegar
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Creamy White Beans With Garlic And Thyme
Creamy White Beans With Garlic And Thyme
There's no actual cream in these creamy beans - they provide their own sauce, creating a side dish with very little fat and lots of flavor. If you have leftovers, these are wonderful mixed with fresh greens for a salad.
The spice mix would be good over all types of potatoes, or even over popcorn. It gives a mild heat and flavor to the potatoes, but if you’re looking for really zippy fries, double the spices.
Read more about this recipe at VeganYumYum.
