Chef Terry Wallace from Bedford Tavern & Seafood House shares his recipes for Dilled Baby Carrots and Duchess Potatoes.
DILLED BABY CARROTS
12 servings|15-20min prep time
INGREDIENTS
Baby Carrots- 2lbs
Butter- 3oz
Brown Sugar- 4oz
Salt and pepper to taste
Dill weed- 1 Tablespoon
Ginger purée- 1/8 teaspoon
DIRECTIONS
Steam carrots for 7-8mins. Add brown sugar and butter. Add ginger, dill, salt, & pepper. Simmer all ingredients until carrots are tender and full of flavor.
DUCHESS POTATOES
15 servings|Prep Time 30mins
INGREDIENTS
Chives- 1 tablespoon
Butter- 12oz
Eggs,Large- 5 eggs
Instant whip potatoes- 22oz (dry)
Sour cream- ½ cup
Half & Half- 1qt
Extra hot water- 1qt
Salt and pepper- to taste
DIRECTIONS
Melt butter, put in mixer with half & half, and water(use paddle attachment). Mix on #1, adding instant potatoes, eggs, sour cream, chives, and salt and pepper. Gradually add extra water it forms a stiff whipped consistency. Shut off. Pipe mixture funnel shape on a baking sheet. Bake at 325 degrees Fahrenheit. Until lightly browned. Serve.
Visit Bedford Tavern & Seafood House at 224 East Pitt St. in Bedford, give them a call at (814) 623-9021, or visit their website for more information.
