Frikadellen, Pan Gravy, Mashed Potatoes and Buttered Peas and Carrots

Ingredients

• 0.25 cup Roast Drippings Fat (Skimmed from the top of pan drippings. Use butter if short.)
• 0.25 cup All-Purpose Flour
• 0.75 cup Roast Drippings Jus (The liquid part of the drippings after fat is removed.)
• 1.25 cup Chicken Broth (Warm. Use a broth that matches your roast (e.g., beef, turkey).)
• 2 tbsp Heavy Cream (Optional, for a richer, creamier gravy.)
• 0.5 tsp Salt (Adjust to taste, as drippings and broth can be salty.)
• 0.25 tsp Black Pepper (Freshly ground is best.)

Instructions

1. 1

   Separate Drippings

   • Pour all the drippings from your roasting pan into a fat separator or a large measuring cup. Let it sit for 5 minutes for the fat to rise to the top.
   • Carefully skim or pour off 1/4 cup of the separated fat and return it to the roasting pan. Reserve the remaining liquid (the jus).
2. 2

   Create the Roux

   • Place the roasting pan with the fat over medium heat. Once the fat is shimmering, whisk in the all-purpose flour to form a smooth paste (a roux).
   • Cook the roux, whisking constantly, for 2-3 minutes until it turns a light golden brown and develops a nutty aroma. This step is crucial to cook out the raw flour taste.
3. 3

   Incorporate Liquids

   • Combine the reserved jus and the warm chicken broth. You should have about 2 cups of total liquid.
   • While whisking constantly, slowly pour about half a cup of the liquid mixture into the roux. Whisk vigorously to create a thick, smooth paste with no lumps.
   • Gradually whisk in the remaining liquid until fully combined. Use your whisk to scrape the bottom of the pan to release all the flavorful browned bits (the fond).
4. 4

   Simmer and Thicken

   • Bring the gravy to a simmer over medium heat, then reduce the heat to low.
   • Let it gently simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
5. 5

   Finish and Serve

   • Remove the pan from the heat. If using, stir in the heavy cream for extra richness.
   • Taste the gravy and season with salt and black pepper as needed. Remember that the drippings and broth may already be salty.
   • For an extra-smooth texture, you can pour the gravy through a fine-mesh sieve. Serve immediately.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 3 medium Carrots (peeled and diced into 1/4-inch pieces)
• 1.5 cup Frozen Peas
• 3 tbsp Unsalted Butter
• 4 cup Water (for boiling)
• 1 tsp Salt (for boiling water)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Sugar (optional, to enhance sweetness)
• 1 tbsp Fresh Parsley (finely chopped, for garnish)

Instructions

1. 1

   Prepare the boiling water. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. This will take about 5-7 minutes.

2. 2

   Cook the carrots. Add the diced carrots to the boiling water. Reduce the heat to medium and cook for 5-7 minutes, or until they are tender-crisp. They should be easily pierced with a fork but still have a slight bite.

3. 3

   Add the peas. Add the frozen peas directly to the saucepan with the carrots. Continue to cook for another 2-3 minutes until the peas are bright green and heated through. Be careful not to overcook.

4. 4

   Drain and finish the dish. Carefully drain the vegetables in a colander, shaking off any excess water. Return the empty saucepan to the stove over low heat. Add the butter and let it melt completely. Return the drained peas and carrots to the pot.

5. 5

   Season and serve. Sprinkle the vegetables with 1/2 teaspoon of salt, black pepper, and the optional sugar. Gently toss everything together until the vegetables are evenly coated in the melted butter. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.