Join Chef Diana in the kitchen to make this week’s Mushroom Farrotto (Risotto made with farro) with roasted squash. It’s a healthy twist on a classic dish!
Cook this week’s featured recipes with Chef Diana! She’s prepping veggies for lunch grain bowls, making the easiest applesauce in her instant pot, baking the fluffiest potato pillows, and showing how to make a quick kohl-slaw.
You can use olive oil or sunflower oil for this recipe. It’s a twist on a classic. Mix in other root vegetables like turnips or carrots!
What you need: 1 pound small potatoes, cut in half 1 ½ cups water 2 Tablespoons water 1 thyme Salt and pepper Place the potatoes cut side down in a cast-iron skillet, they should be snug. Add water, butter, thyme, and salt. Cover and bring to a boil, then reduce to a simmer. Cook covered until almost tender, about 10 minutes. Once they can be pierced with a fork, remove the lid and turn to high heat. Boil liquid down till all of it is absorbed by the potatoes, about 5-10 minutes. The potatoes should be crips on the bottom. Turn off the heat, and let the sizzling subside. Don’t pry the potatoes off the pan surface, but gently help them release. If they are crisp, they will release easily. Toss with salt and serve warm!