digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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Milton's Cuisine & Cocktails: Charred Broccoli, Cauliflower, and Red Pears

Broccoli, Cauliflower, and Red Pears Ingredients

1/4 lb. roasted broccoli florets
1/4 lb. roasted cauliflower florets
1 red pear, quartered and seeds removed
1/2 cup sweet potato puree
1/4 cup Asher blue cheese, crumbled
1/4 cup pickled red onion
1/4 cup crushed glazed pecans
1 oz. sherry maple vinaigrette
Olive oil for coating
Salt and pepper to taste

 

 

Broccoli, Cauliflower, and Red Pears Procedure

  1. Preheat your oven to 350 degrees.
  2. Separately, toss the vegetables with enough olive oil to coat, and season each with salt and pepper.
  3. Place the vegetables on three separate sheet pans, and roast for approx. 30 minutes, rotating and stirring the vegetables half way through.
  4. Allow to cool for five minutes, and coat with the sherry maple vinaigrette.

Sweet Potato Puree Ingredients

2 whole sweet potatoes   
2 tablespoons brown sugar, packed
1/2 cup water  
Kosher salt     
Salt and pepper to taste

Sweet Potato Puree Procedure

  1. Preheat your oven to 350 degrees.
  2. Coat the sweet potatoes in olive oil and kosher salt.
  3. Roast on a sheet pan for approx. 45 minutes.
  4. Allow the potatoes to cool for 15 minutes, and peel away the skin.
  5. Place the potatoes in a food processor with the brown sugar and water, and blend until smooth.
  6. Season with salt and pepper.

Sherry Maple Vinaigrette Ingredients

1/3 cup shallot (brunoise)  
1/2 cup sherry vinegar
1/2 teaspoon vanilla bean paste
1/2 cup whole-grain mustard  
1/2 cup olive oil
1/2 cup maple syrup

Sherry Maple Vinaigrette Procedure

Combine all ingredients.

Plating

  1. With a large spoon, place a dollop of sweet potato puree on a plate.
  2. Push the puree with the spoon across to the other side of the plate.
  3. Place the roasted vegetables on top of the puree, and garnish with the blue cheese, pecans, and pickled red onion.