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rustic Beet Fennel Potato HALLOWEEN sophisticate


Fall colours transpose themselves through the hues of some root vegetables.
Beets, Fennel and Potatoes contrast with Squash to jump off the plate to receive you. 



This is definitely my favourite season of all.
Time to stand back a little and realize that another phase is coming to grab us.




I take a breather from the country air and take...
a moment to be appreciative of the changing season.



If only I could learn how to appreciate the same from...
my invasive hormonal changes...grrr...


Well, in time, this to shall pass and at some point in between...
I'll surely be grateful for the experience?!?



The optimist in me has still not wavered...
nor has my rustic cooking creativity...thank goodness.



This dish came together in no time at all...
except for the squash mash which was roasted ahead of time.
The sour cream just gave it the perfect balance which clearly satisfied our palates ;o)


rustic Beet Fennel Potato melody
on a bed of sour cream and mashed Squash 

serves 2 as main dish or 4 entrées



INGREDIENTS:
(American / Metric measures)

. 4 Tbsps. (60ml) e.v. olive oil
. 2 Tbsps. (30ml) grapeseed oil
. 1 large sweet onion, peeled and sliced thinly
. 2 big garlic cloves, finely minced
. 6 small potatoes, peeled and thickly sliced
. 2 red beets, peeled and sliced thinly
. 1/2 bulb of fennel, peeled and sliced thinly
. splash of fortified Sherry
Seasonings: 
. 1 tsp. (5ml) each: sea salt, granulated garlic powder
. 1/2 tsp. (2.5ml) each: dried basil, marjoram, tarragon, rosemary

Decor bed base: (optional)
. 1/2 cup (125ml) cooked squash (like Butternut), mashed
. 1/4 cup (60ml) sour cream
. sprinkle of aged Cheddar cheese, grated







PREPARATION:
. In a large, deep skillet, heat the oils and sauté the onions on Medium-High heat.  Cook for about 10 minutes until lightly caramelized.   
. Add the potatoes and lightly brown before adding the beets, garlic and fennel.  
. Once all browned, generously splash in the Sherry and combine.
. Lower the heat to Medium-Low and add the seasonings.  
. When almost fork tender, cover the skillet for about 10 more minutes until ready to plate.
Serving:
. On a plate, spread out the mashed squash and the sour cream in the middle.  Draw outward a type of web design.  In the center add the cooked mix in the center.  Generously grate some cheddar cheese on top.  Enjoy.








Rustic, country style cooking can always find its sophistication when presented with the love of mother nature’s bounty.  Buon appetito ;o)  

Have a lovely week and happy Halloween festivities.



Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com




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- No-Knead BEET bread loaf
- SCALLOPS on SQUASH web
- BEETroot Feta Basil Almond PESTO sauce
- Cheddar SCALLOPED POTATOES simile DAUPHINOIS gratin 
- Onion Bacon Fennel Mushroom soup gratin
- Onion Leek Garlic Squash soup gratin
- SQUASH sweet Potato Cognac POTAGE
- Feta Fig Squash stuffed PORK roll
- stuffed Acorn SQUASH Veggie hearts