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A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes.
The rhubarb is ready and abundant, according to our farmer friends. And with all this good mix of rain and sunshine, the strawberries are sure to follow. We thought we’d share this really scrumptious recipe from our very first issue for you now, so you can be ready when those amazing red berries are ripe.