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Fattoush Salad

Fattoush Salad

I love salad, I truly do but when you pair salad with bread, it’s a combination that can’t be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it’s almost a meal on it’s own. 

Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

To Prepare

While it’s best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don’t enjoy. It truly is versatile and perfect for a crowd! 

Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

Fattoush Salad
Print Recipe
 Fattoush Salad
Fattoush salad
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Fattoush salad
Instructions
  1. In a large bowl, using a mortar, smash your garlic until finely minced.
  2. Add in your sumac, oil, salt and lemon juice, whisk.
  3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
  4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
  5. Once ready to eat, mix to incorporate dressing. Enjoy!
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Loobieh bi Zeit (Green Beans with Oil)

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Tender green beans are tossed with lemon, garlic and olive oil.

Simple Times

If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

olive oil, lebanese, cooking, taste, italian

With 3 distinct olive oils, choose the one that fits your dish!

Loobieh bi Zeit

In Arabic, “Loobieh” translates to green beans and “Zeit” translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

High Quality olive oil is essential to create the most flavorful dish.

I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Xoxo
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.



Print Recipe


Loobieh bi Zeit (Green Beans with Oil)

Recipe as written is for a full-sized meal. Can be halved for an appetizer.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan


Instructions
  1. Prepare your green beans by removing the ends and washing.

  2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.

  3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.

  4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.

  5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).

  6. Serve warm or cold with pita bread. Enjoy!


Recipe Notes

**If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 


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Mediterranean Rice Salad

rice, salad, wine

Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that’s it for me, I don’t do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

Sumac

Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

Wine Pairing

Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

wine, pacific rim, riesling

This dry riesling is the perfect pairing with this Mediterranean Rice Salad

Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

#PacificRimWine
#TheresARieslingForThat

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

rice, Mediterranean, riesling, wine

Dry Riesling is perfect with this bold lemony salad.


Print Recipe
 Mediterranean Rice Salad
rice, salad, wine
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
rice, salad, wine
Instructions
  1. Prepare your rice according to package directions. Let cool overnight in the fridge.
  2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.
  3. Prepare your vegetables, chopped in small pieces and add to salad.
  4. Mix salad to incorporate dressing and vegetables well.
  5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.
Recipe Notes

**You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 

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Baba Ganoush

 

It’s been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn’t realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s…how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I’m sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It’s just small bites you can enjoy leisurely. That’s the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other’s company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It’s not me, it’s cultural. It’s a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it’s a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I’m sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional 1/4 cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about 1/2 tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Green Potato Soup

Creamy vegetable soup filled with kale, cauliflower and potatoes.

Time Flies

And just like that it’s 9:30. Happens so fast, this thing called time, one second we have plenty of it and the next it’s gone. I find myself using every ounce of precious time each day, from the time I wake up to get the kids breakfast, ready for school and out the door until the last hour of the night whether I’m finishing cleaning, cooking, baking, PTA work or blogging. Sometimes I can’t find the pause button, it’s now or never, do or die, something is always happening. 

7 years ago I made the choice to stay home to raise my kids, I think I only questioned leaving my job as a teacher for a few seconds. I remember being in one of my M.Ed. literacy classes and asked my professor, what would you do? She said, without question, you might regret going back to work too soon but you will never regret the time you spend with your kids. And so, my one year leave has become a 7 year leave of absence. I think about the old days, teaching in the classroom, working with amazing colleagues, inspiring young minds but then I stop and think that I have inspired young minds, my own little ones. And then I breathe a sigh of relief. I haven’t been doing nothing all these years, I have been molding the minds of my own children and it’s been worth it! 

To the strong mamas

So about this stay-at-home mom business. You know, frankly the first 5 years are a blur to me. I was home with 2 toddlers and a baby (then 3 toddlers), I can honestly say I powered through. Sure we had good times but I have blocked out the tantrums, the schlepping of kids to the bathroom when we’re out, the diaper blowouts, the tantrums (did I mention that already?), naps and the days without naps. I remember the good fun times too but how I managed 3 kids is kind of astounding. There were days (many days) when I realized that managing thirty 4th graders was much easier than my days at home. It wasn’t all cupcakes and sunshine. It was work, hard work. 

I also think about those mamas that do go back to work and make their schedules work with their little munchkins. Sometimes that is the only choice and it’s a tough one. Balancing the stress of a job, trying to spend every ounce of energy left with your littles and manage the homelife. That is not an easy task to accomplish. I commend you wonderful, powerful ladies because for you it isn’t all cupcakes and sunshine either, it’s work, hard work. 

Every aspect of our lives is an obstacle, a challenge, something to help reach us to our next milestone. For me, the time has come where I am supporting my children but also enjoying the bit of freedom they have allowed me as they grow older. My time is dedicated to managing our home, cooking, taking care of the kiddos, working as our school PTA President, being a loyal friend, connecting with people new and old to maintain and build relationships, support my amazing husband as he does for me, help my parents with needs they have and whatever else life throws my way. People always comment to me telling me I’m Super Mom, nah, I’m just a mom and all our super powers are different. We all have our strengths and our weaknesses, none of us are Wonder Woman (no matter how bad we all want that!). I know that my powers come from my mom and dad, they are my rocks, they are the ones that taught me to persevere and tackle anything that comes my way. My next journey is here, it’s here with all of you! So, while I’m hard at work keeping up with all things life throws at us, I did manage to make this delicious soup. It’s packed with cauliflower and kale and my kids not only ate it but loved it! I hope you enjoy too! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

cauliflower soup

 

potato soup

 

potatoes

 

cauliflower soup

 

garlic

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

 


Print Recipe


Green Potato Soup

This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones. 
Please see notes below to adjust for vegan/dairy free options

Creamy vegetable soup filled with kale, cauliflower and potatoes.

Course Main Dish

Prep Time 20 minutes
Cook Time 1 hour

Servings


Ingredients

Course Main Dish

Prep Time 20 minutes
Cook Time 1 hour

Servings


Ingredients

Creamy vegetable soup filled with kale, cauliflower and potatoes.


Instructions
  1. Begin by prepping your cauliflower, remove the stem and leaves and cut cauliflower into florets.

  2. Next clean and cut your potatoes into quarters, leave the skins on.

  3. In a large pot, place potato quarters and fill with water on medium high head, allow to soften until fork tender, about 10-12 minutes. Drain and set potatoes aside.

  4. Add your olive oil to the pot on medium heat and add your chopped onion, cauliflower florets and kale. Sprinkle with a touch of kosher salt. Continue to stir and coat with the oil allowing the onions to become translucent and the cauliflower a bit browned.

  5. After about 10 minutes, add your garlic until just fragrant then add in 4 cups of your stock and half of your cooked potatoes with the peels. Allow all the vegetables to become tender.

  6. Once everything has softened, remove pot from the stove and place your immersion blender in and begin blending until all the large chunks have liquefied. You can also pour into your high-powered blender (just be careful when pouring hot liquids into blenders)

  7. Next, add in your remaining stock and milk. *

  8. Peel and chop your remaining potatoes and add to the soup.

  9. Finally season with salt and pepper to taste. Top with cream and serve with bread or toppings below.

  10. See notes below about toppings on soup and adjustments for vegan/dairy free options.


Recipe Notes

Vegan/Dairy Free:

To make the soup vegan/dairy free omit the 2 cups of milk and add in 2 additional cups of stock. The soup will remain creamy due to the cauliflower. 

Toasted Quinoa: 

Check out Genius Kitchen for steps on properly cleaning and toasting Quinoa. I added Jacobsen Steak Seasoning while the quinoa toasted in the pan. Feel free to season however you'd like. 
http://www.geniuskitchen.com/recipe/how-to-properly-clean-and-toast-quinoa-421986

Roasted Garlic:

To roast whole garlic, remove the bottom to expose as much of the garlic as you can. Gather your garlic heads and place in foil. Drizzle 1-2 tsp of olive oil on exposed garlic. Wrap up and place in 400 degree oven for 40-45 minutes until the garlic is caramelized and gooey. 


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Twisted Mashed Potatoes

Conferences.

Today I spent the morning learning about my three little munchkins. It’s hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it’s only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can’t stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos’ teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they’re a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don’t know if it’s the times with fast paced technology at your fingertips or just how this generation is growing up. I know they’ll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude “No School November”. 

Thanksgiving. 

Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you’re hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don’t do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let’s give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn’t eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won’t be disappointed. 

Potatoes.

With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it’s a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Garlic Mashed Potatoes
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
  3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
  4. Bake for 15-20 minutes until fork tender.
  5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
  6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
  7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
Recipe Notes

**Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

**Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

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