Sweetpotatoandzucchiniaugratin Recipes

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Steps:

• Sauté onion until transparent.
• Add the zucchini, sweet potato, and carrot.
• Sauté for about 20 minutes, then add water, sherry, and milk.
• Cover pot and let simmer for about a half hour.
• Once everything is soft, puree with immersion blender.
• Taste and adjust seasonings.

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

Steps:

• Preheat the oven to 350 degrees F.
• Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
• While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
• Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
• Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
• Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
• While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.

Steps:

• Melt 2 tbsp butter and add 1/2 cup breadcrumbs. Set aside.
• Melt remaining 4 tbsp butter in large frying pan.
• Add zucchini and saute for 3 - 5 minutes.
• Add breadcrumb mixture, soup, cheese, onion and salt and pepper.
• Reduce heat and cook 5 minutes.
• Top with remaining 1/2 cup breadcrumbs.

Steps:

• Cook potatoes in boiling water, about 25 minutes or until tender.
• Cut zucchini into 1/4 inch slices.
• In skillet, heat 2 Tbs. butter.
• Add zucchini and cook, turning occasionally, about 3 minutes.
• Cut potatoes into chunks and add to zucchini.
• In small saucepan or microwave, melt remaining 2 Tbs. butter.
• Add tarragon, chives, salt and pepper.
• Pour over vegetables and toss gently.

Steps:

• Preheat oven to 350°F degrees.
• Butter 9 inch deep-dish pie plate.
• Melt butter in heavy large skillet over medium-high heat.
• Add zucchini, sauté until golden, about 5 minutes.
• Season with salt and pepper.
• Layer half the zucchini in prepared dish.
• Sprinkle half of tarragon and 1/2 cup cheese over.
• Repeat layering with zucchini, tarragon and 1/2 cup cheese.
• Combine milk, cream and eggs in small bowl.
• Season with salt and pepper.
• Pour custard mixture over zucchini.
• Sprinkle remaining cheese over.
• Bake until gratin is set in center, about 35 minutes.
• Serve immediately.