Posts Tagged ‘thyme’

Best Ever Roasted Turnip Thanksgiving Side Dish

Friday, November 19th, 2010

Well if you’re reading this, my shameless headline ploy must have worked. In a world of Thanksgiving dinner-in-a-cake, deep-fried turkeys and enough stuffing recipes to fill a thousand (free-range, please) turkeys, I was worried the lowly turnip might be overlooked.

Truthfully, we’re a little fed up with turnips here at the Foodie Tots house. Victims of an apparent turnip glut at our CSA farm, we’ve gotten gobs and gobs of these bland root vegetables week after week. Now, they’re not all bad. They have just one-third the calories of potatoes, and a generous dose of calcium, iron, vitamin C and even folate. (And be sure to eat the greens, too!) They also have that slightly bitter taste that gives them away should you try to pass them off as mashed potatoes. (Though a 75/25 potato/turnip blend might be more palatable.) I’ve found roasting these, with fresh thyme and a hint of honey, to be the best way to sweeten them up a little. Adding bright carrots and earthy mushrooms further helps balance the flavors, while making a simple and attractive side dish for Thanksgiving or just alongside your weekend roast.

Recipe: Honey-Thyme Roasted Turnips, Carrots and Mushrooms

Ingredients:

  • 4-5 medium sized turnips, scrubbed clean
  • 4 carrots, peeled
  • 1 cup thickly-sliced shitake mushrooms
  • 3 sprigs fresh thyme
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • sea salt
  • black pepper

Instructions: Preheat oven to 400 degrees. Chop turnips and carrots into 1/2-inch pieces. In a large bowl, toss turnip and carrot pieces with 1/4 cup olive oil, making sure to evenly coat vegetables. Season with salt and pepper, and pour into a rimmed baking sheet or shallow roasting pan. Tuck thyme in between the vegetables. Roast for 20 minutes, until bottom sides are beginning to brown. Remove from oven, add honey and balsamic vinegar and stir. Sprinkle mushrooms across top, and drizzle with additional 2 tablespoons of olive oil. Add a little more sea salt, return to oven and roast an additional 20-25 minutes. Turnips should be easily pierced with a fork when it’s done. Makes 4-6 servings. Enjoy!

{Round out your meal with green beans almondine (instead of that goopy green bean casserole), homemade cider & maple-syrup sweetened cranberry sauce, and pumpkin pie (from a real pumpkin).}

Winter Farmers Markets: Looking for turnips? If your CSA’s not delivering (ours ended this week), you can still find turnips at local farmers markets. Many Northern Virginia markets closed for the season at the end of October, but the West End Alexandria market, in Ben Brenman Park (at Cameron Station), is open this Sunday, Nov. 21, from 9am-1pm. (Papa’s Orchard has a great selection of pears and apples for your Thanksgiving baking!) The Falls Church, Arlington/Courthouse, Columbia Pike, Del Ray and Old Town Alexandria markets are open year-round.

I know I’ve been slacking in sharing new meals with you, meatless and otherwise. Would a cute baby picture make it up to you? I mean, can you fault me for not writing with this cute tot around?

foodie bebe november

Cranberry Baked Brie

Wednesday, November 26th, 2008

Looking for a last-minute Thanksgiving appetizer? This cranberry baked brie kicks things off with seasonal flavors and will keep your guests happy if the turkey is a little slow arriving on the table — always a challenge if you’re cooking with toddlers underfoot!

Recipe: Cranberry Baked Brie

I couldn’t resist Whole Foods’ new Isigny Ste. Mere Holiday Brie, produced by a co-op of eco-friendly farmers in Normandy, France. It was fairly mild-flavored, creamy and rich, and went wonderfully with the sweetly tart tang of my spiced cranberry sauce.

Ingredients:

  • 1 12 ounce (6″) wheel of brie
  • 8 sheets fillo dough, thawed
  • 1/2 cup butter, melted
  • 1/2 cup cranberry sauce
  • 3 sprigs fresh thyme
  • sliced apples and bread

Instructions:

Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.

After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top.

Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread.

If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!

From the FoodieTots’ family to yours, we wish you a wonderful Thanksgiving holiday! And check back on Friday for some fresh turkey leftover recipes.