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Receta rustic Beet Fennel Potato melody

Name: rustic Beet Fennel Potato melody
Cuisine: Italian
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

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Beets, Fennel and Potatoes contrast with Squash to jump off the plate to receive you.
rustic Beet Fennel Potato melody on a bed of sour cream and mashed Squash.

Serves 2 as main dish or 4 entrées

For a dedicated post...refer to:
http://www.foodessa.com/2014/10/rustic-beet-fennel-potato-halloween.html

Raciónes: 2

Italian

Ingredientes

. > (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

Direcciones

. 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.
. Happy cooking from Claudia's kitchen...FOODESSA.com