Aloo Gobi is a popular Indian vegetarian dish consisting of potatoes (aloo) and cauliflower (gobi) that are cooked together with a blend of aromatic spices and seasonings. The dish is typically prepared by sautéing the potatoes and cauliflower in a mixture of spices like cumin, turmeric, coriander, and garam masala, along with ingredients such as ginger, garlic, and tomatoes. Aloo Gobi can be customized to suit different regional variations in India, but it is generally known for its comforting and flavorful combination of tender potatoes and cauliflower, making it a staple in Indian cuisine. It is often served with rice or Indian bread, such as naan or roti.
Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao (‘morue’ and ‘bacalao’ meaning salt cod). Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain.
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A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
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A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads. –
educalingo
Potatoes slowly cooked in the oven usually in olive oil and tossed with herbs.
