YUKON GOLD AND SWEET POTATO GRATIN


POACHED GREEN BEANS WITH GREEN OLIVE VINAIGRETTE


This creamy, dreamy potato side dish is seasoned with fragrant rosemary and sage.


PREP TIME 15 MIN. – COOK TIME 1 HOUR 5 MIN. READY IN 1 HOUR 20 MIN. – SERVINGS 8


2 cups fat-free half & half 2 tbsp butter 1 tbsp dried sage 1 tbsp fresh rosemary 1 tbsp minced garlic ¼ tsp salt


1½ lbs Yukon Gold potatoes 1½ lbs sweet potatoes Cooking spray 1½ cups shredded Gruyère cheese


STEP 1 Preheat oven to 400°F. To a medium pot, add the half & half, butter, sage, rosemary, garlic, and salt. Season with pepper. Heat to a simmer on medium-high and then remove from heat. STEP 2 Meanwhile, peel both the Yukon Gold and sweet potatoes. Using a mandoline or food processor, cut the sweet potatoes into 1


/8


Green olives bring briny flavor to these easy green beans.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 8


Butcher’s twine 10 thyme sprigs 1 cup chicken or vegetable broth 1½ lbs green beans, trimmed ½ cup packed fresh parsley


-inch-thick


slices. Repeat with Yukon Golds. STEP 3 Coat a 2½-qt baking dish with cooking spray. Arrange half the potatoes in a layer. Top with half of the half & half mixture and cheese. Repeat with remaining potatoes, half & half, and cheese. STEP 4 Cover with foil and bake 30 min. Remove foil and bake until potatoes are tender and top is golden brown, 30 min. Let stand 15 min. before serving or cool completely and refrigerate up to 1 day. Cover with foil and reheat in 375°F oven until hot in center.


Tip To prevent Yukon Gold potatoes from browning at any point during preparation, keep them submerged in a big bowl of cold water with a squeeze of lemon juice.


Per serving: 286 calories, 11g fat, 6g saturated fat, 33mg cholesterol, 328mg sodium, 38g carbohydrate, 5g fiber, 7g sugar, 11g protein


green olives Sweet, mild pimiento peppers balance


Pimiento- stuffed


the salty intensity of green olives.


1 cup pimiento- stuffed green olives 1 clove garlic 2 large lemons ¼ cup olive oil


STEP 1 Tie the thyme into a bundle with the twine. In a deep 12-inch skillet, combine the broth and thyme. Cover and heat to a simmer on high. Add the green beans. Reduce heat to medium-low and cook 7–8 min., until green beans are tender. STEP 2 To a food processor, add the parsley, along with the olives and garlic. Into food processor, zest 1 lemon and squeeze ½ cup juice from both lemons. Pulse mixture until finely chopped. STEP 3 Drain the green beans, reserving 2 tbsp cooking liquid. Refrigerate green beans until ready to serve. STEP 4 To food processor, add the oil and reserved cooking liquid. Pulse until combined, scraping down mixture as needed. Season with salt and pepper to taste. Refrigerate dressing. When ready to serve, microwave green beans 2–3 min., until warm. Toss with olive dressing.


Per serving: 117 calories, 9g fat, 1g saturated fat, 0mg cholesterol, 485mg sodium, 9g carbohydrate, 3g fiber, 5g sugar, 2g protein


54 April 2019 | www.savoryonline.com


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