THANKSGIVING’S SERIOUS SIDE
Written by: Beth DooleyPosted on | November 21, 2009 |No Comments
Thanksgiving brings a riot of flavors and colors to the table; there’s no such thing as too much food. As much as I honor a big roast turkey, I also want my vegan friend and vegetarian niece to feel happy and well fed. So side dishes are serious stuff. I like to have a lot, which means making much in advance, and then simply heating things up or (even better) serving them at room temp.
Carrots, sweet, crisp storage carrots and parsnips, those big fat carrot-like roots, are a winning duo this time of year. The carrots natural sugars and the parsnips earthy nuttiness are perfect foils to mashed potatoes, tart cranberry jelly, and tossed salads, and yes, they taste great beside turkey. This recipe is easily made ahead then rewarmed in either the microwave or a low oven. You may also toss in a few potatoes, turnips and rutabagas for a many root mash.
Mashed Parsnips and Carrots with Lemon and Herbs
Serves 4 (easily doubled or tripled)
1 pound medium carrots, cut into 2-inch chunks
1 pound parsnips, cut into 2-inch chunks
1/4 cup cream or half & half
2 tablespoons unsalted butter
Fresh ground pepper and salt to taste
2 tablespoons chopped fresh parsley
Put the carrots and parsnips in a large pot and add enough water just to cover. Bring to a boil and cook the vegetables until very tender. Drain and return to the pot. Mash in the cream and butter, adding more cream if necessary. Season with pepper and salt and several dashes of fresh lemon juice and a little lemon zest. Serve hot.
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