It is always assumed that the turkey is the star of the Thanksgiving table but as we really know the go alongs are very much as worthy of applause. We have given you two delicious and fairly easy to prepare co-stars.
Ann and Lisa
Parsnip and Turnip Puree with roast garlic
6 cloves of peeled garlic
1/2 t olive oil
toss the garlic in oil and place on roasting pan in oven for 10-15 min until golden brown and soft
2 1/2 lbs of purple turnips -peeled and cut into 1/2″ cubes
3 lbs of parsnips-peeled and cut in 1/2 ” rounds.
5T olive oil
2 cups heavy cream
1 1/2 t salt
1/2 t pepper
You need to roast the vegetables separately. place the turnips on a baking sheet with 2 T olive oil and toss to cost evenly. On another baking sheet place the parsnips and toss with 3T olive oil, coat evenly. Add one cup of water to the pan of parsnips and place both pans in oven. Roast until fork tender approx. 20-25 minutes. In the bowl of a food processor, place both vegetables along with the roasted garlic. Puree, slowly add cream and seasonings. This can be made the day ahead and re-heated on the day of service.
5 lbs of sweet potatoes or yams -peeled and cut inoto 1″ wedge shaped pieces.
2 cups cleaned and chopped leeks
3 ears of corn- husks removed or 1 1/2 cups of corn
1/4 cup of olive oil
3 T pure maple syrup
2 T butter 1 1/2 t salt
3/4 t pepper
Place sweet potatoes on large baking sheet, coat with olive oil and sprinkle with 1 t salt and 1/2 t pepper. Roast for 25-30 min.
Sauteed leeks with butter and 1/2 t salt and 1/4 t pepper. Cook until tender.
On an open gas burner, place the corn and char on all sides. Remove kernels from cob. Combine all the ingredients in a bowl and toss with maple syrup. Adjust seasonings to taste