Chestnut Sweet Potato Salad Recipe from Appalachia

 

If you are looking for a unique twist on a side dish for events and gatherings, this recipe for Chestnut Sweet Potato Salad is one you should try.

Chef Susi Gott, author of Appalachian Appetite cookbook, shares one of her favorite recipes to bring traditional flavor into your home.

Chestnut Sweet Potato Salad

Ingredients:
1 gallon sweet potatoes, peeled and cut into ¾-inch dice
2 red onions, diced
3 green peppers, diced
3 red peppers, diced
1 cup stone ground mustard
¾ cup chives, (chopped fine)
1 cup cider vinegar
1½ -2 cups olive oil
Salt and pepper to taste

Preparation:
Heat oven to 350°F. Prepare all the vegetables. Toss the sweet potatoes in a little of the olive oil and oven roast until cooked. Toss the peppers and onion in a little olive oil as well and oven wilt them. While still warm, toss the peppers, onion, sweet potatoes, and mustard together, add cider vinegar. Season to taste and finish with the chives.

ABOUT THE COOKBOOK

Appalachian Appetite features over 100 recipes that represent an innovative take on tradition, with contributions and stories from the mountain region’s most iconic chefs, restaurants, and citizens from Asheville, NC to Nashville, TN.

Find the Cookbook here on Amazon

 

ABOUT THE AUTHOR

Susi Gott hails from the very depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications

PRAISE FOR APPALACHIAN APPETITE

“Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author

“I couldn’t put it down! It’s amazing how much ground this book covers; yes, it’s a cookbook, but it’s a historical, geographic, and cultural guide also… With deep and rich photography, and quality presentation, it’s an extravagant gift.”
—Pat Flynn, Nashville recording artist, songwriter, producer

“Bringing together the region’s music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Gott reveals the glories of Appalachian food.”
—Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia

“The most beautiful cookbook ever published—it’s really a work of art.”
—Betsy Janeway, President Emeritus of the Audubon Society

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Simple and Delicious Pasta Recipe for your Leftover Holiday Poultry

Goose Pasta recipe

Goose Pasta recipe

You don’t have to spend all day creating great dishes from your leftover Holiday goose, turkey or chicken. Here is a quick and simple pasta recipe that will taste like it was the first course.

Ingredients:

Leftover poultry (pulled from bone)
One large onion, diced
One garlic clover, diced
Olive Oil
4 Tbs Butter
1 Tsp Ginger Powder (or fresh diced ginger)
1 Tsp Mustard Powder (Coleman’s or another brand)
Salt & Pepper

 

PREPARATION

  1. Fill a sauce pan or pot with enough water for your pasta, add a teaspoon of salt, then bring water to a boil.
  2. In a sauté pan or a skillet, add olive oil, then heat over medium-high flame.
  3. When the olive oil is hot, add one diced onion, and one diced garlic clove. You do not have to use the entire clove, but at least 1 tablespoon of diced garlic. Sauté onion and garlic until soft, then add ground pepper to taste.
  4. Add pasta to your boiling water and cook for 10 minutes. We have used penne, but you can use any pasta that interests you. You do not want to cook the pasta completely, but you do want it to be al dente. If you cook the pasta all the way through, then in the next step your pasta may wind up becoming somewhat soft and mushy.
  5. In the skillet with your sautéed onions and garlic, add ginger powder and mustard powder, approximately 1 teaspoon each.
  6. Add salt to taste
  7. Goose Pasta recipe

    Goose Pasta recipe

    Add pulled pieces of your leftover poultry to the sauce in your sautee skillet (in this recipe we have used cooked goose from Schiltz Farms, but you can use leftover turkey or chicken if you desire)

  8. Add 4 tablespoons of butter to your sauce. Allow to melt and stir into your sauce thoroughly.
  9. Remove and drain pasta from the boiling water, then slowly add the pasta into the skillet and stir into the sauce. Continue to sauté over heat for approximately five minutes, or until you feel that the flavors of the sauce have begun to be absorbed by the pasta.
  10. Add salt to taste, and if you wish, you may also add grated cheese.
  11. Remove from heat