Sentences with phrase «potatoes over a saucepan»

A pro move is to just put the bowl of mashed potatoes over a saucepan, double - boiler style, and stir while you're frying turkey on the burner next door.

Not exact matches

In a saucepan, whisk together the flour and milk and cook over medium heat until the mixture thickens (I would compare it to mashed potatoes).

The warm orange - infused maple butter, which takes all of two minutes to get going in a small saucepan, could be drizzled over split roasted sweet potatoes, but grilling them adds a slightly charred, smoky flavour that seems well suited to fall and winter, even though grills tend to be summer appliances.

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch.

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Peel and dice the potato into 1⁄2 - inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat.

Put the potatoes into a small saucepan, add enough water to cover them and bring it to a boil over high heat.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

While the potatoes are baking, bring 4 tablespoons of the butter over medium heat in a medium saucepan until melted.

While the potatoes boil, melt the butter in a small saucepan over medium heat.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through.

To make the berry smash, combine all the ingredients in a medium saucepan and cook over medium heat, smashing with a potato masher until the berries are broken down.

In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork - tender, but not mushy.

Place the new potatoes in a medium to large saucepan, cover with water and bring to the boil over a high heat.

Cover potatoes with water in large saucepan and bring to a boil over high heat.

* If you don't have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way — occasionally giving them a turn with a wooden spoon so they steam evenly.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Step 4: In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat.

Start Pears - while sweet potatoes are cooking, place the pears, cloves and water in a small saucepan, simmer over low heat for 12 minutes or until tender, stirring occasionally.

In a large saucepan over medium - high heat, add the potatoes and fill just to cover with cold, salted water.

Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium - high heat.

When onions and potatoes are almost done, cook butter in a small saucepan over medium, swirling occasionally, until it is browned and smells nutty (be careful not to let it burn), about 4 minutes.

Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt.

Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over medium heat.

Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium - high heat.

Cover the potatoes with cold water and place the saucepan on the stove over medium - high heat.

Combine sweet potatoes, milk, and butter in a large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm.