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Lamb sides

Potato, carrot and rutabaga mash

Servings: 4–5
3 russet potatoes
1 carrot
1 rutabaga
3 oz. unsalted butter
¼ c. heavy cream
salt and pepper

In pot of water, cook potatoes, carrot and rutabaga until semi-soft. Strain. Place uncovered in oven (350°) to dry off. (Too much excess water will make a loose mash.)

In a small pan, heat butter and cream on the stove. Pour over potatoes, carrot and rutabaga (adding a little at a time to control consistency) and coarsely mash with fork or masher. Finish with salt and pepper.

 

Turnips and peas

Servings: 4–5
3 turnips
2 oz. butter
2 dozen snow peas

Peel and cut the turnips into even pieces. Place turnips into a sauté pan and barely cover with water; let simmer until almost soft through. You want all of the water evaporated at this stage. Add butter and peas and sauté until butter is melted and peas are barely heated.

 
 
 
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