The theme at IHCC is side dishes this week. Since I love potatoes and I recently saw a Nigella episode on the Food Network where she featured both sweet and white potatoes, I thought...why not do a simple side, right?
Do you know what this is? It's a potato ricer.
I saw Nigella using one of these when she blended baked sweet potatoes with white potatoes. At first I thought, what's the point. It's like mashing potatoes....but it changes the texture of the potato.
You put the boiled potato in here.......
Then you squeeze the handle and the potato comes through like worms and strands, leaving the skins behind. How cool is that?
Now the potato is in slender threads and looks more like grated cheese.
Now take the baked sweet potato and scoop it into the riced potato. Mix with a spoon, gently.
This was served with a leftover chicken tenderloin. The tenderloin had been breaded in Panko and lightly fried. Cleaning out the fridge I also came up with a wedge of Chaumes cheese. A nice meal when hubby was out of town and I didn't feel like cooking much for myself.
That's right...no vegetables.....just chicken, potatoes, cheese and Red Stripe beer. Not the healthiest, but I cleaned out the fridge and I was able to check off another Nigella recipe from the Express and the Bites books.
Now, this will make a great side for Thanksgiving and I am happy I "practiced" it before the big day.
If for some reason I don't get online before Thanksgiving - have a great turkey day everyone!
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