Best Greg Colliers Sweet Potato Pikliz Recipes

Greg Collier's Sweet Potato Pikliz image

Provided by Nicole Taylor

Time P1DT10m

Yield 3 cups (6 to 10 servings)

Number Of Ingredients 11

1/2 pound sweet potato, peeled
1/2 medium red onion, sliced (about 1 cup)
1/2 cup thinly sliced radishes
1/2 cup thinly sliced baby turnips, such as hakurei (about 4)
2 garlic cloves, minced
1 serrano chile, minced
1 tablespoon fresh oregano leaves, chopped
1 1/2 teaspoons kosher salt
1/2 cup apple cider vinegar
1/4 cup fresh lime juice (from 2 or 3 limes)
2 tablespoons honey

Steps:

Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.

Pikliz (Haitian Pickled Vegetable Relish) image

Provided by Nils Bernstein

Yield Makes 4 cups

Number Of Ingredients 9

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

Steps:

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead
Pikliz can be made 1 month ahead. Seal and chill.

Pikliz image

Provided by Melissa Clark

Time 30m

Yield 1 quart

Number Of Ingredients 12

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

Steps:

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves image

Provided by Martha Stewart

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
1 cup whole milk
1/4 cup plus 1 tablespoon freshly grated Parmesan
20 fresh sage leaves, plus 1 tablespoon chopped
Coarse salt and freshly ground pepper
2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
1 head cauliflower, quartered and sliced 1/4-inch thick
Vegetable oil, for crisping sage

Steps:

Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.

Nutrition Facts : Calories 208 g, Cholesterol 6 g, Fat 9 g, Fiber 5 g, Protein 5 g, Sodium 135 g