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Wednesday, January 18

Garlicky potatoes, green beans, & cauliflower

Potatoes, fingerling,
scrubbed, not peeled
1 pound

Cauliflower florets
3 cups
Green beans
1 pound
Olive oil, extra-virgin
3 tablespoons
Garlic cloves, finely chopped
Pimentón de la Vera
½ teaspoon
Sherry vinegar
1 tablespoon
  1. In a large pot, cover the potatoes with 2 inches of salted water, and bring to a boil.
  2. Reduce the heat to moderate, and cook until the potatoes are almost tender, about 8 minutes.
  3. Add the cauliflower and green beans, and simmer until tender, about 5 minutes.
  4. In a small skillet, heat the olive oil.
  5. Add the garlic, and cook over low heat until browned, about 1 minute.
  6. Add the pimento, and a large pinch of salt, and then remove from the heat.
  7. Sprinkle with vinegar, toss with vegetables, and serve.
Recipe by José Andrés, published in Food & Wine, February 2012.

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