Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip.

For 4-6 people you need
pork, shoulder piece, boned, scored, 1500g / 3.5 pounds
(if you use a piece of pork with the bone leave it in the oven for 1 – 1 1/2h after you poured over the beer)
cloves, ground in a mortar, 10
salt
beer 500ml / 1 pint
medium sized onions, quartered, 3
sweet potatoes, scrubbed, cut into cubes, 2
parsnips, scrubbed, cut into cubes, 3
cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaped tablespoons

For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste
pepper

Set the oven to 175°C / 350°F (I use the Rotitherm setting).

Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt.
Put the meat on a deep tray skin side up and cook for 1 1/2 hours.

Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
Cook for another 30-45 minutes until the crackling is crisp.
Take out the vegetables and meat and mix the gravy on the tray with the broth, jelly and mustard and season with salt and pepper to taste.
Take out the cinnamon stick and star anise and pour into a gravy boat (you can cook it down in a sauce pan for a few minutes if you prefer a more concentrated taste).
Serve with the meat and vegetables.

If the rind isn’t crisp enough yet, turn on the grill for a few minutes after you’ve removed the vegetables, gravy and spices and cook the meat until the crackling is light and crispy!
From "Eat in my kitchen"

The perfect leek and potato soup.

How to make the perfect leek and potato soup | Life and style | The Guardian:
(serves 4)
1 or 2 large baking potatoes or 375g floury potatoes
2 large tbsp butter
450g trimmed leeks (about 3 medium)
1 litre light chicken or vegetable stock, or water
4 tbsp sour cream, to serve
4 tbsp chopped chives, to serve

Heat the oven to 200C (400F) fan.
Prick the potato several times with a skewer, then bake for about an hour and a quarter until cooked through.
Allow to cool slightly.

Meanwhile, melt the butter in a large saucepan over a gentle heat.
Rinse the leeks, then roughly chop.
Fry with a pinch of salt until soft and silky, then scoop out a couple of spoonfuls and set aside.

Cut the potato into cubes, skin and all.
Add to the pan and saute for another couple of minutes, then add the stock or water.
Bring to a simmer, then cook for 10 minutes.

Allow to cool slightly, then puree.
Season to taste, then stir in the reserved leeks.
Divide between bowls and top with a spoonful of sour cream and a sprinkle of chives.

Leek and potato: is it the perfect spring soup?
How do you make yours, and how do you like to ring the changes when serving it cold as a fancy vichyssoise?

Then:
- Mary Berry's leek and potato soup - Saga: "soups and stews recipe collection"

- Marmaduke Scarlet: leek and butterbean soup

Chickpea & Sweet Potato Noodle Soup.

Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots
Spicy Chickpea & Sweet Potato Noodle Soup
Serves 4-6

1 Tbsp. coconut oil or ghee
2 tsp. ground turmeric
2 tsp. ground ginger
1 tsp. caraway seeds
1 tsp. hot smoked paprika
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water
3 medium onions
1 tsp. fine grain sea salt
400ml canned whole tomatoes
170g tomato paste (1 small can)
1 ½ cup dried chickpeas OR 3 cups / 500g cooked chickpeas (about 2 cans)
1 cup dried lentils, soaked overnight if possible
1 medium sweet potato
3 slices lemon
5 cups water
½ cup / 20g cilantro, leaves and tender stems only, plus more for garnish
½ cup / 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish
sea salt and freshly ground pepper, to taste
cold-pressed olive oil and lemon wedges for serving

Directions:
1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice.
The next morning, drain and rinse.
Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes.
About 30 minutes into cooking, add about a tablespoon of salt.
Drain and rinse.

2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water.
Let steep for 10-15 minutes.

3. Peel and dice onions.
Heat coconut oil in a large stockpot over medium-high heat.
Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg.
Stir to blend, and cook for 1-2 minutes until fragrant.
Lower the heat to medium, add onions and salt, stir to coat.
Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry).
Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water.
Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them.

4. While the soup is cooking, make the sweet potato noodles.
Scrub the sweet potato well under running water if it is organic, and peel it if it is not.
Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips.
Wash the herbs well, spin dry and roughly chop, removing any tough stems.

5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes.
Season to taste.

6. Ladle out desired amount of hot soup into bowls.
Drizzle each serving generously with olive oil and top with more herbs.
Serve with a wedge of lemon, and enjoy.

Spiralized Mexican Sweet Potato.

Ingredients:
1 sweet potatoes, spiralized and cut into 15 cm lengths
1/2 tin chopped plum tomatoes
1 fresh chile peppers
1 teaspoon olive oil
1 onion (quartered)
4 garlic cloves
1/4 tsp cumin powder
1/4 tsp kosher salt
1/8 tsp black pepper
1 cup frozen corn
1 can black beans, rinsed and drained
100 gr cheese for topping
spring onion for topping (optional)

Preheat oven to 200°C.

Place the spiralized sweet potatoes with the smallest noodle blade and place them in a 25 x 25 cm casserole dish.

In a medium skillet, heat the oil over medium-high heat and add the garlic and onion, saute until browned.
Transfer to the blender along with chile peppers, tomatoes, cumin, salt, and pepper and blend well.
Pour the mixture into the large bowl with black beans and corn.
Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
Top with cheese, cover with aluminum foil and bake 1 hour, or until the sweet potatoes are tender.
When ready to serve top with scallions and serve.

Adapted from: Spiralized Mexican Sweet Potato and Chicken Casserole | Skinnytaste

Sweet potato muffins.

Gwyneth Paltrow's sweet potato muffins | Healthy Recipes - Red Online
Ingredients
1 large sweet potato
125 ml extra virgin olive oil
125 ml unsweetened almond milk
175 ml good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 tsp pure vanilla extract
270 g gluten-free flour (if the flour doesn’t include xanthan um, add 1 tsp)
2 tsp baking powder
2 tsp baking soda
1½ tbsp chinese five-spice
½ tsp fine sea salt

Method
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
Fold the dry ingredients into the wet ingredients.
Line a 12 hole muffin tin with paper cases and evenly distribute the muffin batter among them.
Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking.
Let the muffins cool before serving.

OR:
Ingredients
Serves: 12
2 eggs, beaten
200g caster sugar
225g cooked sweet potato, mashed
120ml olive oil
80ml water
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
75g chopped pecans

Method
Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato, oil and water.
Combine flour, cinnamon, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

Dutch Comfort Food: Stamppot - mash potatoes.

Dutch Comfort Food: Stamppot Recipe
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits.
Recipe for the perfect stamppot.

1½ lb (700 g) potatoes, peeled and cut into large chunks
½ lb (225 g) smoked bacon, diced
2 onions, diced
1 lb (450 g) andijvie*, roughly chopped (there’s no obvious non-Dutch version of andijvie, but kale make a good substitute.
The kale is sautéed with onions and garlic before its mashed with the potatoes.)
1 tablespoon whole-grain mustard
1 large knob butter
1 splash milk
Salt and pepper
½-1 rookworst or other smoked sausage per person (depending how hungry you are!)
Procedure:

Boil the potatoes in salted water in a large pot until cooked through - drain and return to the pot.
While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.

Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.)
Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.

Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!

*Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
More: DUTCH STAMPPOT - Panning The Globe

Sweet Potatoes.

Sweet potatoes have the same hearty texture as regular potatoes, but they’re so much for flavorful, with a slightly sweet, earthy taste that only intensifies during cooking. Don’t wait for Thanksgiving to give them a spot on your dinner table! Her are are top tips for choosing and working with sweet potatoes, plus some new ways to use them in the kitchen.

Look for: Sweet potatoes are available year-round, but their true seasons are fall and winter. Choose firm, unblemished sweet potatoes without any breaks in their thin skin. They do not keep well; store them in a cool, dark place, but plan to use them within a week or so.

Prep tips: To bake whole sweet potatoes, scrub them well first and prick their skins in a few places with a fork. Place them on a baking sheet to catch their juices, and bake in a preheated 400°F oven until they are tender when pierced with a knife, about 45 minutes. They can then be peeled and sliced or cut into chunks for glazing, or pureed. You can also peel uncooked sweet potatoes and cook them in salted boiling water until tender before glazing or pureeing.

Uses: Sweet potatoes are a staple of Southern and tropical cooking. They are delicious cubed and roasted with other root vegetables or added to stews and soups. They can be substituted for regular potatoes in many recipes, where roasting, baking, frying, stewing or steaming highlight their rich flavor and firm texture. They will contribute more moisture than regular potatoes, so expect a slightly different texture in the finished dish.

Variations: The typical sweet potato typically has either yellow-brown skin and yellow flesh, or dark reddish or purplish skin and dark orange flesh. Specialty varieties include white-fleshed, beige-skinned Japanese Sweet; Louisiana’s famous copper colored Beauregard; the deep red-orange Jewel; the red-purple Carolina Ruby; and the long, narrow, batata originally from the Caribbean.

Ingredient Spotlight: Sweet Potatoes | Williams-Sonoma Taste:
Recipe!
- Sweet Potato Fries with Garlic and Herbs
- Sweet Potato and Leek Custard
- Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
- Sweet Potato Mash
- Cinnamon-Crunch Sweet Potato Muffins

'via Blog this'

Giant Veg Rosti.

Giant Veg Rosti:
- http://www.jamieoliver.com/recipes/vegetables-recipes/giant-veg-r-sti/
Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
This is a particularly good breakfast, brunch or lunch.
I suppose it's not technically a traditional square meal as we often see it, but it's fulfilling, a lovely contrast of textures and flavours, and a total pleasure to eat.
Roasting the spuds and carrots to create the giant rösti really brings out their sweetness, and builds up a nice crunchy edge.

Ingredients
600 g potatoes
3 large carrots
1/2 teaspoon Dijon mustard
1/2 a lemon
extra virgin olive oil
olive oil
100 g frozen peas
100 g baby spinach
4 large free-range eggs
50 g feta cheese

Cooking method:
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.
Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.
Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm).
Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

Jamie's Tip: Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on.
You can tell whether an egg is fresh by cracking it on to a saucer.
If the yolk stands up and the white isn't watery, it's fresh as a daisy.
And don't worry if they look a little messy round the edges, it's all part of it!
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Tartiflette Savoyarde with Reblochon Cheese.

Ski Chalet Supper: Tartiflette Savoyarde with Reblochon Cheese:


Tartiflette - it is made with potatoes, reblochon cheese, lardons and onions.
Ingredients

1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
butter
salt and pepper

Directions
​- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
​- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
​- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
​- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
​- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
​- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
​- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
​- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
​- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
salt and pepper

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Fennel and potato gratin. By Mary Berry.

BBC - Food - Recipes : Fennel and potato gratin:
This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch.
It is so tasty I could eat it as a supper on its own!


You will need a shallow 2.4 litre oven proof dish, about 23x30cm.
Ingredients
50g butter, plus extra for greasing
3 large bulbs fennel
3 onions
600g large potatoes, peeled
2 garlic cloves, crushed
50g parmesan cheese, grated (or vegetarian equivalent)
Preparation method
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Butter the serving dish.
Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.
Cut the onions into six wedges too in a similar way.
Cut the potatoes into wedges the same size as the fennel wedges.

Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender.
Drain well.
Put the 50g butter and the garlic in the same large pan set over a low heat until just melted.
Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish.
Sprinkle with the parmesan.
Bake for 30-40 minutes, or until piping hot.

Mary-Rosa Alleyne Berry, CBE (born 24 March 1935) is an English food writer and television presenter.
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Lovage and potato soup

2 tsp unsalted butter
1 cup thinly sliced leeks, or two onions, chopped
100g potatoes, peeled and sliced 1/4 inch thick
4 cups chicken stock
2 cups water
1 cup loosely packed lovage leaves, chopped
salt and freshly ground pepper to taste

Melt the butter in a soup pot.
Add the leeks or onion and saute at a fairly low heat until very soft and beginning to brown, which could take up to twenty minutes, probably less for leeks.

Add the potato slices and stock.
Simmer the soup, uncovered, until the potatoes are very soft, 20 to 30 minutes.
With a wire whisk, gently whisk the potatoes to break them up (how much is up to you).
Now add the chopped lovage leaves and simmer until they are tender.
Smaller, younger leaves take less time than larger, older leaves, so how long this will take is variable.
Add salt and pepper to taste, and serve.

Pan-fried potatoes topped with onion and carrot.