Almost All White Roasted Root Vegetables
Serves 6 – 8
2 medium or 6 small/baby Yukon Gold Potatoes
2 White Carrots
2 Parsnips
2 White Turnips
4 Hakurei Turnips
2 White Radishes
2 Medium Yellow Onions
1/4 lb. Jerusalem artichoke
4 – 6 Cloves of Garlic, chopped fine
1 Tablespoon “Fine Herbs” (Thyme, savory, rosemary, parsley)
1/2 Teaspoon Tony Chachere’s Seasoning (New Orleans Style Seasoning)
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/4 Cup Olive Oil
- Wash and Peel Carrots, Parsnips and Turnips. Slice or Cube as desired. Place in bowl.
- Wash Potatoes and Jerusalem artichoke. Slice or cube Potatoes. Slice Jerusalem artichoke. Add both to bowl
- Peel Onions. Cut in half lengthwise and slice lengthwise. Add to bowl.
- Add Garlic, salt, black pepper and olive oil. Toss Well.
- Line cookie sheet pan with sides with parchment paper. Spread even layer on pan.
- Bake 350 degree oven approximately 20 – 30 minutes or until fork tender. Taste and add additional salt, pepper and Tony Chachere’s to taste.
- Place in serving dish and serve warm.
Savory Sweet Potatoes
Serves 6 – 8
3 – 4 Sweet Potatoes
1 Medium Yellow Onion, 1/2 inch dice
2 Cloves Garlic, Chopped Fine
1 Tablespoon Brown Sugar
1 Teaspoon Fine Herbs
1/2 Teaspoon Tony Chachere’s Seasoning
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cinnamon
1 pinch Ground Ginger
1 – 2 pinches of Cayenne Pepper
Olive Oil
1/2 stick of Butter
- Wash and Peel Sweet Potatoes. Slice 1/4 inch thick. Place in bowl of cold water.
- Place about 1/8 inch olive oil in skillet or cast iron pan with lid. Turn heat on medium/low to begin warming.
- Drain sweet potatoes and pat dry with paper towels.
- Place potatoes in pan and cover with lid. Let sear and steam for 5 minutes.
- Lift lid and turn slices over. Cover and let other side sear and steam another 5 minutes.
- Add chopped onions, garlic and all seasonings except butter to pan. Gently stir. Cover another 3 – 5 minutes.
- Remove cover and make sure potatoes are fork tender. If potatoes are still a little firm, cover and let steam for another 5 minutes.
- Add Butter and stir gently. Add Salt, Pepper, and Tony Chachere’s to taste.
- Place in serving dish and serve warm.
Raw Greens Salad With Vidalia Onion Chutney Bacon Vinaigrette
Serves 6 -8
Salad
6 Cups – Approximately 1/2 Bunch each Mustard Greens, Collards, Kale and Turnip Greens, Broccoli Greens
1 Red Onion, Sliced Thin
1/2 Cup Bacon Bits
(NOTE: If making salad vegetarian omit bacon)
- Wash and dry all greens. Chop clean greens into 1/2 inch pieces. Place into bowl.
- Add thinly sliced red onion to bowl and toss well.
- Add bacon bits and enough dressing to coat. Toss well.
- Place in serving bowl and serve alone, as side and/or with cornbread croutons.
Dressing
8 oz. Applewood Smoked Bacon (approximately one pack Bacon Ends)
6 oz. Vidalia Onion Chutney (2/3 jar Chutney)
1 1/2 Cups White Wine Vinegar
1/2 Cup Olive Oil
2 Cloves Garlic, smashed
1/2 Teaspoon Dijon Mustard
1 Teaspoon Tony Chachere’s Seasoning
1/4 Teaspoon “Fine Herbs”
Salt and Pepper to Taste
(NOTE: If making dressing Vegetarian omit Bacon and add another 1/2 cup olive oil)
- Cut Bacon End pieces into 1/2 inch pieces. Fry in skillet to render the fat. Place fried bacon on paper towels to drain. Reserve for salad.
- Place warm bacon fat in bowl (approximately 1/4 cup). Add Vidalia Onion Chutney and whisk together.
- Add white wine vinegar and olive oil. Alternate whisking each and ending with the vinegar.
- Add all other ingredients and whisk well until emulsified.
- Taste for seasoning and add salt, pepper and Tony Chachere’s to taste.
- Dress salad. Garnish with Cornbread Crouton. Keep any extra dressing for table service.
- Any extra dressing can be kept in a jar in the refrigerator for up to one week.