31. Roasted Tomato
Toss 1 pint grape tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at 450 degrees, turning. Add to Classic Mash (No. 1).
32. Italian Sausage
Saute 1/2 pound crumbled sweet Italian sausage until crisp. Make Classic Mash (No. 1). Stir in 1 cup Parmesan; top with the sausage.
33. Indian Spice
Toast 2 teaspoons each mustard, cumin and coriander seeds in a skillet. Add 1 stick butter and 1/2 teaspoon each ground turmeric and salt. Make Classic Mash (No. 1) with the spiced butter.
Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash (No. 26). Garnish with chopped parsley.
35. Indian Green Pea
Make Indian Spice Mash (No. 33). Warm 1/2 cup frozen peas in the butter; remove with a slotted spoon. Top the mash with the peas.
36. Crispy Shallot
Slowly cook 8 thinly sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinkle over Classic Mash (No. 1) or Italian Cheese Mash (No. 22).
37. Celery Root
Cook 2 cubed peeled celery roots in 2 cups milk until tender; puree. Make Classic Mash (No. 1) but replace the milk with the celery root puree. Garnish with parsley.
38. Swiss Chard
Remove stems from 1 bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more minutes. Drain, chop and add to Classic Mash (No. 1).
39. Blue Cheese-Walnut
Make Classic Mash (No. 1). Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
40. Poblano Pepper
Broil 3 poblano peppers until blackened. Peel, seed and cut into strips. Saute 1 cup chopped onion, the poblanos and 1 sliced garlic clove in olive oil until golden. Serve over Classic Mash (No. 1); garnish with sour cream.