Recipe 2.5: Chicken Sausages with Lemon-Chive Mashed Potatoes and Roasted Green Beans
Recipe 2.5: Chicken Sausages with Lemon-Chive Smashed Potatoes and Roasted Green Beans
Side dishes adapted from Tyler Florence
This recipe makes the most delicious green beans – you’ll want to eat them like potato chips (I did…). The sharp taste of green beans contrasts with the creamy potatoes and the salty meat. It all comes together to create a really tasty meal.
1 lb. sausages (I used chicken feta spinach sausages)
8 Yukon Gold potatoes, scrubbed clean
2 tbs. chives (I used chives because they grown in my windowsill garden. You could easily substitute green onions leftover from Recipe 1.4)
2 tbs. rosemary (again, I used fresh, but you could use dried – just use 1 tbs. If you don’t have rosemary on hand, it is fine to leave it out)
2 cups skim milk
1 cup heavy cream
1 lb. green beans
1 cup shredded parmesan cheese
Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat, cover, and simmer until the potatoes are very tender, about 20 to 25 minutes. Test for tenderness by inserting a fork into potato. Remove about 2 cups of the liquid and reserve. Grate the outside of a lemon with a zester (or the smallest holes on a cheese grater). Add zest and season with salt and pepper, to taste. Use a masher to break up the potatoes. Add more of the reserved liquid to create desired creaminess. Add chopped chives (or green onions) and rosemary. Stir to combine and serve hot.
While potatoes come to a boil, start green beans. Preheat oven to 400 degrees. Wash green beans and cut off the stem ends. Spray cooking sheet with non-stick spray and spread beans in a layer. Sprinkle parmesan cheese over the green beans. Place on middle rack in oven and allow to roast, 15-20 minutes. Taste green bean to test. Bean should still be crisp, parmesan should be crispy and browned.
Place one sausage, 1 cup green beans with cheese, and 1 cup smashed potatoes on plate and serve hot.
Note: you will only use the outside of the lemon to create the zest for potatoes. Put the lemon in a Tupperware and place in the fridge for another use.