I was lucky enough to be gifted a copy of the Toro Bravo cookbook. For those unfamiliar with the Portland dining scene, Toro Bravo is a local tapas-style restaurant that pays homage to classic Spanish dishes. The food they serve is ah-mazing, and I highly recommend a visit if you're ever in town (though be prepared to wait unless you get there when the doors open). One of the recipes I've tried from the book is for Butter-Braised Turnips with Mojo Picón. The turnips cooked up beautifully in the butter, and I wondered if the same technique would translate to other root vegetables. I gave fingerling potatoes a whirl, and was quite pleased with the result. The potatoes got golden brown and a little crispy outside, and were sweet and creamy inside. I added herbs, garlic, and lemon juice to liven things up. The amount of butter used definitely seems insane, and you may be tempted to decrease it, but I implore you not to; it's necessary for the potatoes to cook through, plus about half of it will remain in the pan when the dish is plated.

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