Steamed salmon, soufflé, watercress salad; some dishes get all the credit. Switch up the food hierarchy by repurposing the traditional starch and veggie sides with some culinary creativity. Share the supper spotlight with a recipe modified from Bon Appetit Magazine to upcycle a typical side into a showoff appetizer.
Spiced Sweet Potato and Roasted Broccoli Toasts
1 sweet potato, peeled and cubed
1 head of broccoli, cut into florets
Ciabatta bread, 3/4 in sliced
1 c water
1/2 c EVOO
1/4 c heavy cream
2 Tbsp. butter, unsalted
1 clove of garlic, minced
1 sweet bulb onion, chopped
1 lemon slice
2 Tbsp. parsley, chopped
1 tsp. red pepper flakes
Kosher salt to taste
Pepper to taste
1. Preheat oven to 375 degrees. On large cooking sheet, toss broccoli, onion and garlic in 2 Tbsp. EVOO. Sprinkle with salt and pepper. Roast for 12-15 minutes.
2. In a medium saucepan, bring water to a boil with sweet potato, salt, red pepper flakes, 1 Tbsp. butter and 2 Tbsp. EVOO. Simmer until tender with a fork and drain. With an electric mixer or potato masher, mash potatoes with cream, salt and remaining butter until smooth.
3. Brush remaining EVOO on bread and toast in oven for 4-5 minutes or until golden. Remove from oven and let cool.
4. Remove broccoli from oven and season with juice from lemon. Combine with parsley. Spread potato mash on toast, then top with broccoli and salt and pepper to taste.
Recipe modified from Bon Appetit.
LBDujour 