Day 3 of my Thanksgiving posting brings me to a nice mash with lovely smoky flavors and a use for all of those green cherry tomatoes that refuse to ripen this time of year. I’ve pickled a few and made a jam of others, but they are so great roasted. Here – I’ve paired them with brussel sprouts for my favorite mash recipe. I know everyone like fried green tomatoes but they are great as little sweet and sour bites that adds a fruity contrast to this very savory dish.
If I was not a cook, I’d find someone to make this for me it’s so good. It’s basically a bunch of my favorite vegetables in one dish and it is fitting for a vegetarian on Thanksgiving. I also love it for the smoky flavor – an easy achievement without smoking anything. I chose a smoked gouda for this recipe, but you can substitute any smoky cheese to your liking.
2 lb sunchokes
1 lb potatoes, choose a thin skinned variety so you don’t have to peel it. Russets are terrible for this I’m afraid .
1 c basic vegetable stock
8 oz smoked gouda
1 ts smoked paprika
1/2 c cream
pot and metal bowl large enough to hold mash – for a double broiler
Roasted Soy-Maple Vegetables
1 lb brussel sprouts, quartered
12 oz green cherry tomatoes, halved
9 oz baby shiitake mushrooms (sliced them into 1/3″ thick strips if they are large)
2 TB maple syrup
2 TB soy sauce
zest from 1 orange
+ Turn your oven on to 250 F
+ Begin by cleaning your sunchokes. I do this by covering them with water in a small pot and boiling them for 10 minutes. Remove them from the dirty water and put them into an ice bath. Scrub their skin with a hard bristled brush and rinse completely.
+ Boil your potatoes and sunchokes in 1 cup of vegetable broth and just enough water to cover them. They usually take no longer than 30 minutes, but be careful towards the end when the water gets low. You’ll want to cook off as much of the moisture as possible.
+ While the potatoes and sunchokes are boiling, cook the green tomatoes in a cast iron skillet with 1 TB of olive oil. They will look lightly charred. Next, put them into a roasting pan and toss them with the soy sauce and maple syrup. Place them into the oven to slowly roast. Next, cook the brussel sprouts and shiitakes. Remove the tomatoes from the oven and toss in the mushrooms and sprouts with the orange zest.
+ Once the potatoes and sunchokes are cooked (they should be falling apart at the touch of a fork, if not, add more water and cook them some more), use a food processor to turn them into a puree. Do this in 3 batches along with the heavy cream to help liquefy the mixture. Place the puree into a large metal bowl .
+ Next, over a pot with about 3″ of boiling water, place the metal bowl and mix in the cheese and paprika. This is a great way to heat mashed potatoes without burning it.
+ By now, your tomatoes should be adequately roasted – they should be very tender. Check the brussel sprouts, and if it is soft but still slightly crunchy it should be good to serve. I like the slow roasting because It’s a great way to keep things warm on Thanksgiving Day and it allows the flavors to soak in a bit longer. Just be careful to not overcook your brussel sprouts. You can pre-sear all the vegetables and just throw into the oven before dinner. This also goes for the mash. Just use your double broiler to reheat.