Roasted Fingerlings with Shallot and Garlic and Parsley Sour Cream
10 fingerling potatoes
2 shallots, sliced
6 garlic cloves, peeled and left whole
2 tbls. olive oil
salt and pepper
Parsley Sour Cream
1/3 cup sour cream
1/8 cup mayo
2 tbls. chopped parsley
pinch of cayenne
pinch of salt
Preheat oven to *425. Toss potatoes, and garlic cloves with oil, salt, pepper. Roast for 15 minutes. Add shallots, roast for another 30 minutes, turning potatoes once or twice to evenly brown. Season with salt if needed.
Serve with parsley sour cream.
* This can also be chilled, and made into potato salad by adding your favorite vinaigrette, and/or the parsley sour cream.
Brussels Sprouts with Ham and Horseradish
1 lb Brussels Sprouts, trimmed, and cut in half
1 1/2 tbls. olive oil
1 1/2 tbls. butter
chopped into 1 inch squares, Black Forest ham- as much as you’d like – I used about 3 or 4 slices
1 1/2 tbls. prepared horseradish-more or less depending on your taste
1/2 cup low-sodium chicken broth
salt and pepper
Over medium-high heat, saute Brussels in olive oil until browned, about five minutes. Add broth, and cover for about 3 minutes, or until tender. Don’t overcook! Remove lid, turn up the heat, and cook until most of the broth is absorbed. Add ham and horseradish, salt and pepper, and cook for 2 minutes. Season, add more horseradish if necessary, and serve.
Sometimes I crave an all-vegetable dinner, and it can be as satisfying as a steak if you are in the mood for it. Okay, there is ham in the Brussels, but that doesn’t count. It’s like healthy bacon.