Seasonal vegetable sides that are perfect for Thanksgiving:
Mash Carola Potatoes
Ray recommends no peeling. Cut and put in water along with 1 clove of garlic. Cook till done, mash with butter, salt, pepper with cream or milk to taste.
Three squashes: Delicata, Butternut, Buttercup
(Ray’s personal favorite this year is buttercup) You can cut in half (the long way) and scoop out seeds. Place on shallow baking pan, in a water bath, with salt and pepper, 350 degrees till soft. Scoop out, can puree with butter, salt and pepper.
Wash skin well, cut in half the long way, scoop out seeds, cut again horizontally in thin slices (half moons). Place on cookie sheet with olive oil, salt and pepper, 400 degrees till golden brown.
This is Mark Bittman’s from NYTimes 11.17.10 and sounds too good not to mention-
Raw Butternet Nut Squash with Raisins and Ginger – Take squash – peel, seed and grate- combine with 1/2 cup raisins, 1/4 cup vegetable oil, 1-2 tablespoons sherry vinegar, 1 tablespoon minced fresh ginger in a bowl, salt and pepper, toss and serve. (Can make in advance and refrigerate)
*For those making a gratin, try mixing potatoes and thin slices of butternut. It’s a great combo.
For all baking recipes (bread, pie, muffins, soup) this is the pumpkin to use. It also freezes well. Cut in half, scoop seeds, bake in 350 oven till soft. Scoop out, let liquid drain.
Cape Cod Turnips
You cook just like a potato. These you must peel, and then mash them like you would a potato.
Boil and puree in blender with liquid (veg or chick stock), you can add cream if you like. Or boil and mix with potato in a mash.
*You can also do a roasted medley of turnips, any of the squashes and celery root. Cut into strips or small pieces and roast on a cookie sheet with olive oil, salt and pepper.
Don’t peel – salt, pepper, roast in oven, oil and a little water to make moist – 350 oven on sheet pan. When soft (15 min) take out, take off bottom and skin. Put cream or stock (can be done the day before).
No peeling, cut (same size), put in enough water just to cover the carrot, cook, salt and pepper.
No peeling, bake like a potato in oven, olive oil, a little water in the bottom. Also good raw in salads, sliced thin.