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Thursday, November 27, 2014

Sideshow: Chef Daniel Doyle's two-in-one sweet potato/Brussels sprouts dish

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Posted by Kinsey Gidick on Thu, Nov 27, 2014 at 7:41 AM

click to enlarge Chef Daniel Doyle melds sweet potatoes and Brussels sprouts for one perfect side - PROVIDED
  • Provided
  • Chef Daniel Doyle melds sweet potatoes and Brussels sprouts for one perfect side
Thanksgiving has arrived which means we've reached the final post in our Turkey Day sides series

If you're already in the kitchen or racing to the Teeter for a final ingredient, there's still time left to add one more unique side to the table: Poogan's Porch Executive Chef Daniel Doyle's Sweet Potato and Brussels Sprout Farro.

"This dish is a favorite to make as it takes traditional sides of sweet potatoes and Brussels sprouts and melds them together beautifully with farro, making this a hearty and in-season dish to serve," says Doyle.

Sweet Potato and Brussels Sprout Farro with shaved Pecorino and Rosemary Gremolata
(Makes 8-10 servings)

8 Tbs. unsalted butter, divided

2-3 medium sweet potatoes, peeled, cut into a medium dice

Kosher salt, freshly ground pepper

1 qt. Brussels sprouts, stems removed, shaved in food slicer or processor.

2 Tbs. vegetable oil

2 cups faro (Anson Mills)

1/4 cup diced shallot

1/2 cup white wine

6 cups chicken stock (or vegetable) warmed

1/2 cup shaved fresh pecorino

1 Tbs. finely chopped parsley

1 Tbs. finely chopped thyme

1 Tbs. finely chopped rosemary

2 Tbs. lemon zest

Preparation

Mix rosemary, thyme, parsley, and lemon zest together to make the rosemary gremolata and refrigerate for garnish.

Preheat oven to 350°F. Melt 2 tablespoons of butter in a medium saucepan. Add sweet potatoes, season with salt and pepper, and sauté to coat. Spread out on a sheet tray. Roast, turning or tossing potatoes every 5 minutes, until tender, 15-20 minutes (in a convection oven, about 12min). Remove from oven and reserve for later.

Sauté shaved Brussels in same medium saucepan with two tablespoons of butter over medium heat until wilted, about 2 minutes. Transfer to a bowl and reserve for later. Heat oil and two tablespoons of butter in a same saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, about four minutes. Add farro, toss to coat about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about two minutes. Add one cup warm stock. Stir until almost all liquid is absorbed. Continue cooking, adding broth by 1 cupful and stirring frequently until broth is again almost completely absorbed, until farro is tender, about 35 minutes hour.

Add sweet potatoes, shaved Brussels, remaining two tablespoons butter, stir gently until butter is melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.

Garnish with fresh shaved pecorino and dust with gremolata.

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