Category: Side Dish

Boil until tender. Add cauliflower and water and bring to a boil, cook until the cauliflower is tender, about 10 minutes.

Reserve the cooking liquid, then drain. Reserve 1/4 cup of the cooking liquid. Drain the cauliflower.

Mash or purée. Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency.

Mix in half butter and salt to taste. Plate a pat of butter on top. Serve hot.

Preheat oven to 400 degrees F. Move the rack to the middle position.


Remove the greens from the beets and the radishes and scrub them clean.

Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.

Transfer the beets to a baking sheet and bake them for 20 minutes.

While the beets are baking, prepare the radishes. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.

After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.

While the roots are a roasting, make the yogurt sauce.

Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt add so keep that in mind.

We’re going to start off making the pecan crumble by adding 1/4 cup flour into a mixing bowl.

Add in 1/2 teaspoon cinnamon and 1/4 cup brown sugar, then mix it all together.

Add in 4 tablespoons of butter and work it into the mixture.

Add in the 1/3 cup chopped pecans and mix again.

Lay out the mixture on a baking sheet. NOTE: I recommend using parchment paper as it will make it easier to break apart once cooked.

Bake the mixture at 350 degrees for about 15 minutes.

Set aside to cool.

Now to prepare the sweet potatoes. Take each of the 6 sweet potatoes and cut it crosswise, between 1/8 and 1/4 of an inch thickness between slices. Do not cut all the way down because we want to leave the bottom part on. It should sort of look like an accordion.

Put the sliced sweet potatoes in a lasagna pan.

Now to make the bourbon sauce. Start off with 1 cup vegetable broth.

Mix in 1/4 cup bourbon, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup brown sugar.

Whisk it all together until it’s combined.

Add the sauce to the pan with the sweet potatoes.

Brush each sweet potato with the 2 tablespoons melted butter. Make sure to be generous, as you want to get it between all the slices of the sweet potatoes.

Cover the dish with aluminum foil and bake the sweet potatoes at 425 degrees for about 45 minutes, until they are fork-tender.

Remove from oven, uncover. Take 7 ounces of marshmallow fluff and top off the sweet potatoes with it, dividing it between all the potatoes. For extra credit, you can toast the marshmallow fluff with a cooking torch.

In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.

Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.

Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.

Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.

If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche — a parchment paper lid — but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.

Cook radishes, stirring once or twice, for about 12 minutes until fork tender.

Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.

Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.

They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.