This recipe offers all the warm, hearty flavor of our favorite Eastern European comfort food. Thin-sliced beef takes on an delicious tenderness when sautéed with caramelized onion—whose rich, flavorful sweetness is accented by our side of thyme-roasted beet and carrots. (Depending on what’s best at the farms near you, you may receive a round or cylindrical beet.) And to complete the meal, we’re preparing a winter classic: potato latkes, made with matzo meal and egg and served with a dollop of crème fraîche.
|Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.|
|Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.|
Despite its name, the sweet potato is not related to the group of vegetables we know as “potatoes”—rather, the sweet potato is actually a member of the morning glory family. Columbus brought the tropical root crop back to Europe from the Americas. It was eagerly adopted by Europeans and given the title of “potato” (from the indigenous Taino name, “batata”). Years later, in 1537, when the white potato first arrived in Europe, locals began referring to both vegetables as “potatoes,” creating a confusion that persists today. Sweet potatoes are enjoyed in both regular and "baby" varieties—smaller versions of the vegetable that are renowned for their sweet flavor and tender flesh.