Recipe courtesy of Robert Irvine
Total:
1 hr
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Corn stuffing:
Puree:
Tomatoes:

Directions

Preheat oven to 375 degrees F.

For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper. Roast until corn is tender, about 25 to 35 minutes. (Leave oven on to warm tomatoes after stuffing them.)

For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender). Cook until vegetables are soft and liquid is reduced by half. Puree using an immersion blender. Add cubed butter and season with salt and pepper, to taste. Set aside and keep warm.

For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins. Cut in half and remove seeds. Place on baking sheet and stuff with corn/onion mixture. Bake in oven until heated through, about 5 to 7 minutes.

Stir puree of Brussels sprouts and spoon onto plate. Place 2 halves of a stuffed tomato in center.

Sprinkle with minced parsley leaves.

IDEAS YOU'LL LOVE

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Sweet Corn Chowder

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Sweet and Saltines

Recipe courtesy of Trisha Yearwood

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking