November 4, 2010

Blue Potatoes with Broccoli and Caramelized Onions

Blue potatoes are lovely and enticing, especially because the color, which runs through both the skin and flesh in some varieties, is maintained after cooking. Like all potatoes, blues originated in the Andean highlands of South America. Anthocyanin pigments provide both the color and the antioxidants found in these potatoes. Blue potatoes are versatile for cooking, starchy enough for mashing but also moist and waxy enough to hold together for salads and side dishes. I love blue potatoes served with other brightly colored foods mashed carrots and roasted bell peppers.

Though I am particularly fond of the blue potato's color, any variety of new potato will work well for this dish. The flavor of parsley contrasts well with that of the potato, but most fresh herbs may be used as a substitute.

1 small bunch of broccoli, stemmed and cut into florets

1 medium yellow onion, peeled and sliced

1 red pepper, trimmed and finely diced

¼ c parsley, trimmed and finely chopped

1 clove of garlic, finely chopped or pressed

1 lb small new potatoes, washed and left whole

2 tbsp olive oil

1 tbsp butter

salt and pepper

1. Steam potatoes on steamer rack set over boiling water until tender to a knife, 20-30 minutes depending on the size of the potatoes. Remove from heat once and allow to cool. Once cooled, halve potatoes, place in large mixing bowl and set aside.

2. Meanwhile, heat 2 tbsp olive oil over medium heat in a medium skillet, add onion, and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Remove from heat and add to the potatoes.

3. Bring a medium pot of water to a boil. Add broccoli and blanch until brilliant green and slightly tender, 1-2 minutes. Remove from heat, strain and place broccoli under cold running water to stop the cooking process. Once cooled, place broccoli in a clean dishtowel, dry gently and add to potatoes and onions.

4. Melt 1 tbsp butter over medium heat in a medium skillet. Once the butter is melted, add red pepper and sauté for about one minute. Remove skillet from heat, add parsley and garlic, stir to combine and allow to cook for another minute.

5. Gently combine all ingredients in the large mixing bowl. Season to taste with salt and pepper. Serve warm, room temperature or chilled depending on preference.

Serves 3-4


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