Monday, October 18, 2010
I used this as my base recipe for the pot roast except I added 3 finely chopped roma tomatoes after the onions were cooked and caramelized them. I added several parsnips and turnips, peeled and cut itno sticks with 30 minutes to go and trimmed green beans with 10 minutes to go.
I've been striving to emulate the English Sunday Roast. Nothing is lovelier, especially in this weather, than a comforting dish of something that has been cooked slow and low. Add in a glass of wine and you've got a dinner to linger over...as long as the baby allows. :P Lucky for me, Sprout seems to enjoy the idea of a Sunday Roast as much as I do.
Double Potato Mash
4 small sweet potatoes, peeled & cubed
6 medium white potatoes, cubed (I like to leave the skins on my white potatoes. Cut these slightly larger than the sweet potatoes as they cook faster)
1 Tbsp butter
1/2 c 2% milk
1. Put both potatoes in a large sauce pan. Cover with water and add a liberal pinch of salt.
2. Bring to a boil and cook until the potatoes are tender (time depends on the size you cut the potatoes, but it took me 10 minutes)
4. In the sauce pan, add the pat of butter. Add the drained potatoes and milk. Mash with potato masher.
5. Top with gravy or pot roast of your choice!