POTATO ROSETTES
Categories Potato Appetizer Side Bake Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 2
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel potatoes, then cut crosswise into 1/16-inch-thick slices with an adjustable-blade slicer and toss with oil.
- Oil a large baking sheet. Overlap 8 to 10 slices (use larger ones) in 1 corner of baking sheet to form a 5-inch rosette, then cover center of rosette with another potato slice. Make 5 more rosettes in same manner. Season with salt and pepper.
- Bake until well browned around edges, about 20 minutes. Immediately loosen from baking sheet with a thin metal spatula and flip over so browned bottom sides are on top.
POTATO SOUP WITH GRAVLAX ROSETTES
A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.
Provided by Swiss Phil
Categories Vegetable Soup
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
- Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
- Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
- Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 34 g, Cholesterol 49.2 mg, Fat 17.5 g, Fiber 3.1 g, Protein 11.5 g, SaturatedFat 9.1 g, Sodium 841.6 mg, Sugar 3.7 g
POTATO ROSETTES
"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 349mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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