Cooking Light, November 2014 Page 112

Updated December 07, 2012
Credit: Ryan Liebe; Styling: Mary Clayton Carl

Since multiple recipes appear on page 112, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 3

Carrot Mash with Crème Fraîche

Credit: 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.

Advertisement
Advertisement

2 of 3

Roast Beef Tenderloin with Cognac Butter

Credit: 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.

3 of 3

Shredded Brussels Sprouts with Slow-Fried Shallots

Credit: 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.

Advertisement
Replay gallery

Share the Gallery

Up Next