I really wanted to get takeout tonight, maybe some Thai, but I had too much food in the fridge to justify spending money on more. I’m glad I cooked though since I got to try the tatsoi and it was so tasty or maybe that was the butter. I read that it can withstand temperatures as low as 15° and can even be harvested in the snow. I hope farmer Fred has some for us this winter!
While I like arugula, there is only so much I can eat in salad form. This summer when I was pesto-ing all my herbs I thought why not try it with arugula. I added it to some mashed potatoes for a new twist.
Brown Butter Tatsoi
This is really easy. Melt 2-3 tablespoons of butter in a pan until it foams and browns. Add tatsoi, season with salt and cook for a few minutes until wilted. That’s it.
Arugula Pesto Mashed Potatoes
Blend arugula, olive oil, garlic, parmesan and salt in a food processor. I just keep tasting it and adjusting amounts until I get the desired flavor and texture. Keep in mind that in this case it is the only thing we are putting in the potatoes so it has to be strong enough to flavor them. For the potatoes, peel, cut, boil until tender and mash. I used my great food mill to mash them. Add 2-3 spoonfuls of pesto to the mashed potatoes. I topped it with some more parmesan for serving.