Recipe - Roasted Potatoes And Cauliflower With Chives

3 lg Russet; (baking) potatoes
3 tablespoon Olive oil
1 small Head cauliflower; cut into
small
; flowerets
1/3 cup Thinly cut or sliced up fresh chives
plus 8 whole
; chives for garnish if
desired

Peel the potatoes, with a melonball cutter scoop out as many balls as
possible from them, and in a jellyroll pan toss the balls with the oil and
salt and pepper to taste. Roast the potatoes in the middle of a preheated
450F. oven, turning them occasionally, for 15 minutes. Add the cauliflower,
toss the mixture well, and roast it for 10 minutes, or until the
cauliflower is tender and golden in spots. Toss the vegetables with the
cut or sliced up chives and salt and pepper to taste and serve them garnished with
the whole chives.

Serves 4.

Gourmet September 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.