Glazed Potato Ring w/Burnished Carrots

Glazed Potato Ring w:carrots


This is a great cold-weather dish. It goes well with any roast poultry or hearty braised meat. Takes extra time to prepare, but it wows people when you bring it to the table.

Glazed Potato Ring

1 C coarsely grated sharp cheddar cheese
6 C well-seasoned mashed potatoes (do not add milk or butter
2 T butter, melted

Preheat oven to 450º. Heavily butter 2 QT ring mold. Fold cheese into mashed potatoes to give marbled effect Turn into mold and brush with 1 T butter. Bake 25 mins or til top is golden. Unmold onto heat proof serving platter. Preheat broiler. Brush top of mold with remaining butter and run under broiler 3-5 mins, til crisp and browned. Fill with Burnished Carrots. Garnish w/ parsley sprigs and serve immediately.

Burnished Carrots
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

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