COLES DE BRUSELAS Y CASTANAS (Brussels Sprouts and Chestnuts) - ENSALADA DE PAPAS TIBIA (warm potato salad)

The holidays are here and I am so busy with shopping, working and catering here and there that I have not had time to cook at home.

My client wanted a few vegetable side dishes.  This is what was available to me:



That beautiful butternut squash was made into a soup, but the picture came out horrid so I decided to scratch it. 

Now lets go to the Brussels sprouts:

18 Brussels sprouts
18 chestnuts (mine came in a jar)
4 tablespoons of butter
1/4 cup brown sugar
pinch of pepper

Boil your Brussels sprouts in salted water until tender.  Do not over cook...you want to keep their bright green color.

Heat butter and sugar, add chestnuts, Brussels sprouts and saute for about 5 to 10 minutes, add pepper and serve.




Warm Potato salad:




15 small new potatoes
2 red onions each cut into 4 thick slices
8 pearl onions
2 roasted peppers
4 garlic cloves (after roasting smash them with a fork)
1 leek, sliced - light green part only
Juice of one lemon
1/4 cup of virgin olive oil
salt/pepper to taste
Parsley to garnish

In the meantime take your onions, garlic and roast in a preheated 350 oven until tender, about 30 minutes.

Boil your potatoes in salted water, remove when you can pierce them with a knife, cut in half a place in a bowl.  Once your onions are roasted add to the potatoes with the peppers. 

Heat olive oil with the roasted garlic and then pour over potatoes.  Add the juice of the lemon, leeks, salt, parsley and pepper and mix.