Ingredients

  • 2 cups small (about 1-inch) cauliflower florets
  • 1 medium turnip, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
  • 1 ¼ cups white vinegar
  • 1 ¼ cups water
  • 3 tablespoons honey
  • 2 tablespoons kosher salt
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon coarsely ground black pepper
  • 2 fresh or dried bay leaves
  • 1 tablespoon ground turmeric
  • 1 small red beet, peeled and cut into 2- x 1/8- x 1/8-inch matchsticks (about 3/4 cup)

Potatoes

  • 1 ½ pounds baby yellow potatoes
  • 10 cups water, or as needed
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • cup olive oil, plus more for greasing
  • ¼ teaspoon black pepper

Gin-Spiked Sour Cream

  • ½ cup sour cream
  • 2 teaspoons gin
  • 1 teaspoon grated lemon zest

Additional Ingredients

  • Salmon roe, sliced fresh chives, dill sprigs, and chopped fresh flat-leaf parsley, for serving

Directions

Make the pickles

  1. Place cauliflower and turnip in 2 separate medium-size heatproof bowls; set aside. Bring vinegar, 1 1/4 cups water, honey, salt, cumin, pepper, and bay leaves to a boil in a small saucepan over medium. Reduce heat to low; simmer, stirring occasionally, until salt dissolves, 2 to 3 minutes. Remove from heat. Pour half of the mixture, including half of the spices and 1 bay leaf, over turnip in 1 bowl; set bowl aside. Add turmeric to remaining mixture in saucepan. Return to heat over low; simmer, stirring occasionally, 2 minutes. Pour turmeric liquid with remaining spices and bay leaf over cauliflower in remaining bowl. Let stand 20 minutes.

  2. Using a slotted spoon, transfer turnip to a pint-size wide-mouth jar. Place beet matchsticks in jar on turnip, and carefully pour turnip pickling liquid to cover; discard any excess pickling liquid. Using a slotted spoon, transfer cauliflower to a second pint-size wide-mouth jar; repeat with turmeric pickling liquid. Seal jars, and chill at least 2 hours or, preferably, 1 day.

Make the potatoes

  1. Place potatoes in a large pot, and add about 10 cups water to fully submerge potatoes. Add 2 tablespoons salt. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are tender when pierced with a fork, 15 to 17 minutes. Drain potatoes, and let cool 5 minutes.

  2. Preheat oven to 450°F. Pour oil evenly onto a large rimmed baking sheet, and sprinkle with pepper and remaining 1 teaspoon salt. Set baking sheet aside. Lightly grease the bottom of a wide drinking glass or 1-cup dry measuring cup with oil. Working with 1 potato at a time, smash potatoes using bottom of glass to about 1/2-inch thickness, regreasing glass as needed. Transfer smashed potatoes to prepared baking sheet, and swirl to coat in oil. Flip potatoes over, and arrange at least 1/2 inch apart on baking sheet. Bake in preheated oven until potato bottoms start to crisp and turn golden, 20 to 25 minutes. Carefully flip potatoes, and bake until deep golden and crispy, 15 to 20 minutes.

Meanwhile, make the gin-spiked sour cream

  1. Stir together sour cream, gin, and lemon zest in a small bowl. Cover and chill until ready to use or up to 4 hours.

  2. Arrange smashed potatoes on a platter. Top each with about 1 teaspoon gin-spiked sour cream. Top with any combination of drained pickles and salmon roe. Garnish with chives, dill, and parsley.

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