Sautéed Cabbage and Roasted Potatoes with Carrot Purée
RECIPE AUTHOR: @bryantterry INGREDIENTS 2 pounds Yukon gold potatoes, cut into ½-inch cubes 4 tablespoons extra-virgin olive oil 2 teaspoons coarse sea salt, plus more as needed Freshly ground white...
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Ingredients
- 2 pounds Yukon gold potatoes, cut into ½-inch cubes
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons coarse sea salt, plus more as needed
- Freshly ground white pepper
- 1 pound carrots, thinly sliced
- 1 teaspoon red wine vinegar, plus more as needed
- 2 teaspoons brown mustard seeds
- ¼ to ½ teaspoon red pepper flakes
- 1 teaspoon raw cane sugar
- 8 ounces green cabbage, cored and thinly sliced
- 6 tablespoons vegetable stock or water
- Ginger-Habanero Vinegar (see separate recipe)
- ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish
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