Thursday Dinner: An excuse to use up the beurre blanc

We still had a good portion of beurre blanc left over from Wednesday, so I kind of structured last night's menu to use it up.
We had: Pan-seared sole fillets and steamed potatoes ("Pommes Anglaise" from JPT: cut yukon gold potatoes into 1.5" pieces, put them in an oiled bamboo steamer and steam for 20-25 minutes) sprinkled with minced shallots and chopped parsley [CSA], served with the beurre blanc; braised carrots; a leftover artichoke; and turnip greens [CSA] flash-fried with pimentos [CSA] and garlic.

The dessert was Andrea's idea: I rolled out the leftover dough from the reisfladen (next post), stuffed it into ramekins, sprinkled it with a bit of sugar, and then baked it. The yeast dough expands too much for these to be effective cups, but they make kind of flower shapes. We filled them with macerated strawberries [CSA] and topped them with a bit of sour cream.

Notes:

1. I saved the beurre blanc by storing it at room temp (covered with plastic), gently microwaving it (40 seconds at 40% power), and then vigorously whisking back in the small amount that broke. This turned out to be much easier than I thought it would be and the sauce didn't particularly suffer for it. The flavor was still excellent.
2. Beurre blanc goes very well with both sauteed fish and potatoes, no big surprise there.
   
3. Steamed potatoes are really nice. They hold their shape much better than boiled potatoes (which get all beat up while being boiled), seem more robust to overcooking, don't take much longer, and taste excellent. I am definitely going to be repeating this.
4. Braised carrots: we had a leftover "french carrot" (very fat, stubby carrot) from last weekend's farmers market that I wanted to use up. I cut it into 1/2" planks; sauteed them briefly in a bit of butter; added a good pinch of sugar, salt, black pepper, and a bit of stock; covered the pan and simmered for 15-20 minutes, until the carrots were tender.
5. I was initially afraid that fish + potatoes + a white sauce would lead to a dull-looking plate, but adding the carrots and sauteed greens with pimentos jazzed things up a lot.