Autumn Root Vegetable Smash
|
Autumn Root Vegetable Smash Richard Dingle, Executive Chef at Hershey Lodge Ingredients: |
|
Directions:
Cut and boil potatoes in lightly salted water until very tender. Drain and let steam dry the potatoes. In separate pan, cook diced rutabaga and sweet potatoes until fork tender. Do not over cook.
Place the potatoes, and your choice of the amount of sour cream and butter in a bowl and smash. (Chef's note: "I prefer to leave this chunky rather than a whipped potato.") Add the rutabagas, sweet potatoes, chives, and dried cranberries and fold into smashed potatoes. Salt and pepper to taste.
Saturday, March 3rd, 6pm -11pm Dave Lefever Singer/Songwriter, Musician will perform.
Tuesday, March 13 Transition to Organic Vegetable Production Workshop
