| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Russet; (baking) potatoes |
| 3 |
tb |
Olive oil |
| 1 |
sm |
Head cauliflower; cut into small |
|
|
; flowerets |
| 1/3 |
c |
Thinly sliced fresh chives plus 8 whole |
|
|
; chives for garnish if desired |
INSTRUCTIONS
Peel the potatoes, with a melon-ball cutter scoop out as many balls as
possible from them, and in a jelly-roll pan toss the balls with the oil and
salt and pepper to taste. Roast the potatoes in the middle of a preheated
450F. oven, turning them occasionally, for 15 minutes. Add the cauliflower,
toss the mixture well, and roast it for 10 minutes, or until the
cauliflower is tender and golden in spots. Toss the vegetables with the
sliced chives and salt and pepper to taste and serve them garnished with
the whole chives.
Serves 4.
Gourmet September 1992
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