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The fresh, almost cornlike flavor of
delicata makes this a delicious side dish for a dinner featuring
grilled lamb or beef, or even fried chicken.
Makes 6 to 8 servings
2 to 3 tablespoons olive oil or butter
1 pint (10 ounces) boiling (pearl) onions, boiled in water to cover for
1 minute, drained and peeled; or one half 16 ounce package frozen baby
onions, thawed
2 pounds delicate, or other hard skinned squash, peeled, seeded, cut
into 1 inch chunks and steamed until just tender, 15 to 20 minutes
2 large waxy round white potatoes (brown or red skinned), unpeeled, cut
into 1 inch chunks, boiled in salted water to cover until tender about
15 minutes and drained
1/4 pound white button mushrooms, stems
trimmed, halved if large
Salt and freshly ground black pepper to taste
3/4 teaspoon dried thyme, crushed; or 1
tablespoon chopped fresh
Heat the oil in a large heavy skillet
over medium heat.
Add the onions and cook over medium heat
for 5 minutes.
Add the onions and cook over medium heat
for 5 minutes.
Add the squash and potatoes and cook,
tossing, until the vegetables begin to turn golden brown, 6 to 8
minutes. Stir in the mushrooms and cook 5 to 6 minutes.
Season well with salt, pepper and thyme.
Serve this simple vegetable cooking
recipes very hot.
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