Recipes

.......... Seared Atlantic Swordfish served over Parsnip Smashed Potatoes with Curry Glazed Carrots and Saffron Butter: This complete meal is fun, nutritious and easy to make. Your guests will be impressed with the beautiful presentation of colors, textures and foods. This recipe serves two—simply double to serve four.

First, make the Parsnip Smashed Potatoes, Curry Glazed Carrots, Saffron Butter, following the recipes below. Keep warm while searing the swordfish to desired doneness. Then, assemble as follows:

On a clean plate, make a mound of the Parsnip Smashed Potatoes in the middle. Place the swordfish filet on top of the mound of Parsnip Smashed Potatoes and press it down gently so that it is stable and doesn’t fall to the side. Spread the carrots around the mound of Parsnip Smashed Potatoes and drizzle the saffron butter decoratively overall. Serve and enjoy!

Parsnip Smashed Potatoes:

4 c. parsnips, cut into bite-size pieces ½ c. butter

3 c. sherry wine

2 c. mashed potatoes

3 c. vegetable stock

Place parsnips in a medium saucepan; cover with sherry wine and vegetable stock. Simmer until parsnips are soft but not soggy. Add butter and reduce heat. Cover and gently simmer for 3-5 minutes. Remove from heat and smash. Combine with mashed potatoes. Season to taste with salt and pepper.

Curry Glazed Carrots:

4 c. carrots, peeled and cut into diagonal pieces

½ t. Madras curry powder

2 c. vegetable stock

1 T. honey

2 T. butter Pinch of cayenne pepper

Heat butter in a medium saucepan just until it separates. Add curry powder and cayenne; cook until aromatic.
Add carrots and toss to coat. Add stock and honey. Bring mixture to a boil. Stock should come just under level of carrots. Simmer until liquid almost evaporates and carrots are soft. Add or remove liquid as needed. Reduce heat to glaze; season with salt and pepper.

Saffron Butter:

1 c. white wine Peppercorns

2 T shallots, sliced

½ tsp. dried thyme

Pinch saffron

¼ c. heavy cream

½ tsp. turmeric

½ c. cold butter, cut into cubes

Place first six ingredients in a small saucepan. Bring to boil and reduce until dry. Add cream, reduce by half and whisk in pieces of cold butter. Strain to remove shallots and spices. If desired, season with salt and white pepper.

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