Relish Recipes — Potatoes

Parsnip, Potato & Apple Mash

Posted by Donna-Marie Pye on

Parsnip, Potato & Apple Mash

Parsnips and apples are a classic fall combination. The sweetness of apples brightens the earthiness of the parsnips. The addition of butter adds a hint of richness without overpowering the flavours with this combination. DOWNLOAD RECIPE CARD Ingredients... 1 tablespoon olive oil 1 tablespoon unsalted butter 1 shallot, peeled and sliced 1 lb parsnips, peeled and cut into ½-inch pieces ½ lb russet potatoes, cut into ½-inch pieces 1 lb red apples, such as Honey Crisp, Courtland or Spy, peeled, cored and cut into ½-inch pieces ½ cup water 2 tbsp apple cider Kosher salt and freshly ground black pepper...

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Potato Leek Gratin

Posted by Donna-Marie Pye on

Potato Leek Gratin
Whether you’re spending Easter with family or looking to host a few friends, there are a ton of ways to celebrate the holiday. One of our favourites? With food, of course! This delicious side dish is perfect to serve for an Easter brunch or dinner. The best part is that it can be made ahead too. Gratins can typically be stored for up to 5 days in the refrigerator in a covered, airtight container.

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Sheet Pan Asparagus, Portabello and Sweet Potato Dinner

Posted by Donna-Marie Pye on

Sheet Pan Asparagus, Portabello and Sweet Potato Dinner
This simple recipe basically has four main ingredients and can be ready in 30 minutes. Not only is it gorgeous going in the oven, but it’s a delicious side dish you can also use as a salad topper. These sweet, savoury, caramelized morsels are something you’ll be happy to swap meat for.

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Make-Ahead Chipotle Mashed Sweet Potatoes

Posted by Donna-Marie Pye on

Make-Ahead Chipotle Mashed Sweet Potatoes
This sweet potato dish is a wonderful combination of sweet and smoky (from the chipotles). It is a perfect side dish to the traditional Thanksgiving turkey dinner, but is delicious any day of the week.

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Oaxaca Bowl

Posted by Donna-Marie Pye on

Oaxaca Bowl

Having just returned from Mexico, I have become obsessed with the all the fresh food I ate there. It was my first trip in many, many years (I don't count my 1980's trip to Acapulco as a cultural experience), and I was overwhelmed with how many amazing dishes I ate. One of my favourite lunches was in San Miguel de Allende at a restaurant called Jacques where I ate the Oaxaca Bowl (pronounced Wa-Ha-Ca). It's a healthy, flavourful Mexican bowl meal filled with roasted chipotle sweet potatoes and peppers, over a bed of warm, seasoned black beans. It's topped with...

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