Fantastic holiday vegetable sides
Miso-Glazed Green Beans and Mushrooms
Serves 8 / For best flavor and color, use shiitake or oyster mushrooms (shown on dish
pictured above). White mushrooms may be substituted, but they’ll add a gray hue.
2 tablespoons mellow white miso
3/4 cup warm water
1 1/2 tablespoons vegetable oil
1 shallot, sliced
1 tablespoon minced fresh ginger
8 ounces shiitake or oyster mushrooms,
stems trimmed, cut into 1/2-inch slices
1 1/2 pounds green beans, ends trimmed
1 teaspoon finely grated lemon zest
1. Slowly whisk miso into warm water until smooth. Set aside.
2. Heat a deep, 12-inch sauté pan or very wide pot over medium heat, then
add oil. Scrape in shallot and ginger; cook, stirring occasionally, until
shallot begins to brown. Add mushrooms and 1 teaspoon water, reduce
heat to medium-low, and cover pan to allow mushrooms to sweat, about
5 minutes. Once mushrooms have begun to soften, remove lid, increase
heat to medium, and cook until mushrooms brown, about 10 minutes.
Scrape mixture into a bowl and set aside.
3. Drop green beans into the same pan, then pour in miso mixture.
Increase heat a bit and cover to allow beans to steam. Stir periodically,
replacing lid each time. Cook until beans are tender, about 10 minutes.
4. Add mushroom mixture to beans. Cook, stirring, until vegetables are
heated through and miso mixture reduces to a glaze. Stir in lemon zest
and serve.
PER SERVING * 69 cal, 33% fat cal, 3g fat, 0g sat fat, 0mg chol, 3g protein, 10g carb,
4g fiber, 146mg sodium
18
Twice-Baked Sweet Potatoes
with Citrus and Mascarpone
Serves 10–12 / Contributed by Sarah Stegner,
co-chef and owner of Prairie Grass Café in
Northbrook, Illinois, this scrumptious dish is
likely to become the annual star of your holiday
dinners. Keep the purée’s consistency very light,
not thick like mashed potatoes.
4 pounds (or 6-8 medium-large)
sweet potatoes, to yield 2 pounds
cooked sweet potato pulp
1/2 cup fresh orange juice
8 ounces mascarpone, divided
Salt and freshly ground white pepper
1 whole orange
1 tablespoon roughly
chopped fresh chervil
1. Preheat oven to 375º. Bake sweet
potatoes until a fork can be inserted
easily, about 1 hour. Cut potatoes in half
lengthwise and carefully scrape pulp
out of skins, leaving about 1/8 inch of
potato lining the skin.
2. In a food processor, combine cooked
pulp, orange juice, and 4 ounces mas-
carpone. Purée just until mixed. Add
salt and white pepper to taste.
3. Refill sweet potato skins with purée.
Heat through for 15 minutes at 375º.
Preheat broiler. Dollop remaining mas-
carpone on top of each potato. Place
underneath broiler just until mascar-
pone begins to brown. Watch carefully
to avoid burning.
4. Using a fine zester, grate zest from one
orange over potato halves and garnish
with chopped chervil. Serve immediately.
PER SERVING (1/2 potato) * 185 cal, 51% fat cal,
11g fat, 8g sat fat, 31mg chol, 3g protein, 20g carb,
2g fiber, 21mg sodium
WHAT IS
MASCARPONE?
Mascarpone is a fresh, very rich cow’s
milk cheese—double or triple cream
(60 percent milk fat or more)—that is sold
in small plastic tubs in the dairy section.
It’s a star ingredient in the Italian cake
tiramisu, but is also a treat served with
fruit, or stirred into coffee or cocoa.
