Cooking Light, November 2014 Page 112

December 07, 2012
Photo: Ryan Liebe; Styling: Mary Clayton Carl 
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Carrot Mash with Crème Fraîche

Photo: Ryan Liebe; Styling: Mary Clayton Carl 
Carrot Mash with Crème Fraîche Recipe

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.

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2 of 3

Roast Beef Tenderloin with Cognac Butter

Photo: Ryan Liebe; Styling: Mary Clayton Carl 
Roast Beef Tenderloin with Cognac Butter Recipe

Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it--cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.

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Shredded Brussels Sprouts with Slow-Fried Shallots

Photo: Ryan Liebe; Styling: Mary Clayton Carl 
Shredded Brussels Sprouts with Slow-Fried Shallots Recipe

This recipe takes richness to a new level with the crunchy fried topping. Slow-frying allows the shallots to brown and crisp evenly without any burned pieces.

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