Are you making Thanksgiving dinner this year? Or is it your turn to bring a side dish for dinner elsewhere? Most everyone has “the traditional” dishes on the menu, but it’s always fun to try something new. For that reason, this week’s Seasonal Chef offers four alternative vegetable recipes.
Fresh green beans tossed with cremini mushrooms (broken into pieces rather than sliced) and toasted pumpkin seeds are a healthy substitution for the old green bean casserole with mushrooms topped with French fried onions.
A sun dried tomato sauce with a hint of saffron gussies up braised onions to create a completely different taste from frozen or canned onions covered in a classic béchamel sauce. And here’s some good news: The tomato cream sauce won’t get lumpy or curdle.
Butternut squash is the main ingredient in an alternative chutney with cranberries that can be served with the turkey in addition to the customary cranberry relish.
This might sound heretical, but last year I dared to serve sweet potato chips on Thanksgiving, and everyone has asked for them again! Bon appetit!
(Serves 6 to 8)1 to 1½ pounds green beans, trimmed and cut into bite-size piecesAbout 3/4 pound baby portobello or cremini mushrooms, stems removed, and caps broken into pieces2 to 3 tablespoons extra virgin olive oil1 to 2 large cloves garlic, minced1/2 cup or more to taste raw pumpkin seedsSea salt and freshly ground black pepper to tasteTo prepare:
Add the beans a handful at a time to a large pot of boiling salted water; bring to a boil and cook until crisp and bright green, about 5 minutes.
Drain beans and immediately plunge into cold water to stop the cooking process. Drain well and set aside.
Rinse mushrooms under cold running water, pat dry immediately. Then remove the stems (reserve for another use) and tear the caps into bite-size pieces.
Coat with oil the bottom of a large skillet over high heat, and sauté the garlic until it begins to soften, about 1 minute.
Add mushrooms and sauté, stirring or shaking the pan constantly, until they squeak, about 5 minutes.
Season with salt and pepper and remove from the heat.
Can be done ahead up to this point.
Sauté the pumpkin seeds with olive oil and sea salt in another skillet over medium high heat, stirring often, until the seeds are moderately brown and toasted, about 5 to 8 minutes.
Remove to a paper towel-lined plate and reserve. Can be done ahead up to this point.
To reheat and serve:
In either a large skillet or an ovenproof casserole, toss the beans with the mushrooms and pumpkin seeds until the combination is hot. Taste and adjust the seasonings and serve at once.
(Serves 6 to 8)Approximately 40 small white onions, peeled1/2 tablespoon olive oil 2 teaspoons unsalted butterPinch sugarSea salt and freshly ground black pepper to tasteAbout 1/3 to 1/2 cup chicken stock or dry vermouthFor the tomato cream:1½ cups heavy creamAbout 8 sun dried tomatoes cut into stripsFreshly ground black pepper to tasteOptional: pinch of saffronFlat leaf parsley leaves, chopped for garnishTo prepare:
Drop the un-peeled onions into a large saucepan of boiling water and blanch, about 2 minutes.
Drain off the water. Allow the onions to cool until you are able to touch them. Peel onions and cut an X in the root end.
Coat with oil the bottom of a heavy saucepan or casserole dish over medium high heat and melt the butter.
When the foam subsides, add the onions and roll them until they glisten.
Sprinkle sugar over the onions and continue cooking to slightly caramelize the sugar, 2 to 3 minutes.
Add the stock, cover, and bring to a boil. Reduce the heat and simmer (white braise) until the onions are tender to the point of a knife.
Transfer the onions to a strainer set over a bowl. Add accumulated juices to the pan while reducing the juices.
Bring the cooking juices to a boil and reduce until you have a glaze, about 5 minutes. Cooking time will depend on the amount of liquid in the pot.
Meanwhile, bring the heavy cream to a rolling boil in another large saucepan or skillet: watch closely.
Reduce the heat and simmer until it is thickened, about 5 to 10 minutes. Add tomatoes and saffron to the cream.
Slowly add the reduced onion juices, bring to a boil, and simmer until thickened.
Set off heat and cool, taste and correct the seasonings.
Note: Onions and sauce can be done ahead, but refrigerate them separately.
To serve:
Add onions to the cream sauce, place in saucepan to reheat on top of the stove, or in a casserole dish to reheat in the oven.
Reheat until bubbly and hot. Sprinkle chopped parsley over top and serve at once.
(About 5 cups)4 cups raw butternut squash, cubed1/2 cup cider vinegar1 medium onion, chopped1 cup brown sugar2 tablespoons crystallized ginger, choppedGrated zest of 1 orange and 1 lemon1 green apple, peeled, and cubed1 cup orange or cranberry juicePinch fresh nutmegPinch gingerPinch cloves1 teaspoon cinnamon1 cup golden raisins1 cup sun dried cranberries
To prepare:
Bring all the ingredients to a boil in a stainless steel saucepan.
Reduce the heat and simmer partially covered for about 45 to 55 minutes, or until the squash is tender.
Taste and correct the seasonings. Add honey if sweetening is needed. The mixture should be thick.
Cool to room temperature, then place in clean glass jar and refrigerate for up to one month.
(Serves 6 to 8)6 to 8 medium to large sweet potatoes (not yams)Olive oil for brushing/drizzlingSea saltParchment paperTo prepare:
Preheat the oven to 400. Line two or three baking sheets with parchment paper.
Brush the parchment paper with oil.
Scrub sweet potatoes and cut off any brown or bad spots. Peel only if you wish.
Working with a benriner or mandolin slicer, thinly slice the potatoes and, as you slice them, arrange them on the prepared baking sheets in a single layer.
Immediately brush the tops with oil and place another sheet of parchment paper on top of the potatoes.
Place in the oven and bake until the potatoes are tender, about 15 to 20 minutes or so.
Remove the top parchment paper and continue roasting until potatoes are very crisp and browned on the edges. Watch them carefully so they do not burn, about 10 to 15 minutes longer. The baking time will vary according to the thickness of the potatoes.
Remove from the oven and immediately sprinkle with salt. Cool on a rack and serve at room temperature
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