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Prep
Difficulty
Medium
Time
Estimate
over 1 hour
1. If the sweet potatoes are not yet cooked + mashed, microwave them until soft.
2. Prepare the beef and start roasting.
3. Start roasting the cauliflower and make the yogurt sauce for it.
4. Prepare all of the salad ingredients.
5. Prepare the biscuit dough and bake.
6. Saute the mushrooms for the salad.
7. Put together the Gratin, return to the oven and bake.
8. Remove the Roast Beef, rest. Toss the salad and serve altogether with the hot sides.
Roasting a cheap, marbled cut of beef on low heat slowly creates the roast beef your grandmother would approve of. A thermometer is a cheap investment and the best way to know when your meat is done. You can often find them at grocery stores for a few bucks.
Cauliflower is the perfect vehicle for a creamy-yogurt blue cheese sauce that is baked into a delightful gratin. The blue cheese flavor has a bit of bite against the otherwise light dish.
A puree of sweet potatoes replaces the milk, adding sweetness and a boost of flavor. To roast sweet potatoes, toss them whole, pricked all over in a hot oven until they are soft and tender. Peel off the skin and mash into an easy puree. Ideally make this mash ahead so that you are starting with cooled puree rather than hot. If you want these quick, the microwave can also give you a soft sweet potato in about 4-8 minutes, rotating periodically until soft to the touch. Be sure to prick them up prior as well.
Strips of portobellos are sauteed with olive oil and balsamic and placed on arugula until it wilts and sighs. If vegan or dairy-free omit the Parmesan, simply double the walnuts and use olive oil instead of butter.
