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Maple Bourbon-Glazed Roasted Turkey MICHAEL SYMON

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Jazz up your turkey this Thanksgiving with this amazing recipe!

ingredients
POTATOES:
4-5 medium Russet potatoes (scrubbed and dried)
olive oil cooking spray
PUMPKIN HUMMUS:
1 cup pumpkin puree
1 15- ounce can garbanzo beans (drained, rinsed)
2 tablespoons tahini
1 teaspoon sea salt (plus additional to garnish)
2 large garlic cloves (peeled, roughly chopped)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
SAGE BROWN BUTTER:
1/4 cup unsalted butter
1/2 cup fresh sage leaves (plus more for garnish, optional)

directions
For the Potatoes: Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Slice potatoes into 1/4-inch rounds, about 24 even-sized disks. Blot each piece with a paper towel. Place on the prepared baking sheet and lightly spray both sides with oil. Place on the bottom rack of the oven and bake for approximately 15-20 minutes on each side until browned and crisp. Set aside to cool slightly.
For the Pumpkin Hummus: Strain the pumpkin puree in a fine mesh sieve for 10 minutes to remove excess liquid.
To a blender, add the drained and rinsed garbanzo beans, strained pumpkin, tahini, sea salt, garlic, nutmeg and cinnamon. Blend until creamy and smooth, scraping down the sides of the blender once or twice as needed. Taste and adjust seasoning if necessary.
Place the hummus in a large piping bag fitted with a large star tip. Pipe the hummus onto the potatoes while the potatoes are still on the baking sheet and transfer to a serving dish or arrange the potatoes onto your serving dish first and then pipe.
Pipe about a tablespoon of the pumpkin hummus onto each potato (you should have some leftover). Drizzle each with a bit of the sage-infused butter and sprinkle with the crispy crumbled sage, freshly ground black pepper and sea salt.
For the Sage Brown Butter: In a small saucepan, melt the butter over medium-low heat. Add the 1/2 cup fresh sage leaves and fry until browned and crisp. Remove onto a paper towel-lined plate. Allow to cool, then crumble. Keep the sage-infused butter warm. Make sure you have some more fresh sage on hand to use on the platter.
Tip: Serve any leftover pumpkin hummus with your favorite crudite at your next holiday gathering!

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