Skirt in the Kitchen
This is really good. Don’t let the picture fool you, hot-pink mushy-something. I got inspired spur of the moment to slam this together. It’s ideal to serve it with a good beef brisket and seasoned collard greens on the side.
Oven-roast on foil– 2 garlic cloves with the ends cut off to drizzle olive oil into both, 1 cut yellow onion, and 2 thick-sliced peeled beets. Put olive oil on everything, salt, then pepper. When the garlic and onions are tender and roasted well, remove from the oven but keep the beets in longer to cook tender. When immediately beginning the roasting process, peel golden potatoes to fill a pot, salted water covering, cooking fork-tender. Fill a saucepan with just a little amount of water to steam a covered Pink Lady apple. When softened, the apple will be mushy– excellent; chop it, anyway. Chop the roasted vegetables, as well. Squeeze the garlic out of skins. When potatoes are ready to whip, add everything in the bowl of a stand mixer along with 1 1/2 sticks very softened butter. Add more salt and pepper according to taste.
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