Potatoes à la Robuchon

Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Ingredients:
2½ pounds fingerling potatoes, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste

Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.

2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.

3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.

Butter-Braised Turnips with Greens

Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Ingredients:
1 pound turnips, green tops reserved, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper

Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.

2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.

3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer for another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.

Buttery Braised Leeks

Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper

Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.

2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.

3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.

Roasted Brussels Sprouts with Buttered Breadcrumbs

Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

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