easy, but different veggie recipe for thanksgiving?

Answer 1

I usually make both of these. The spinach is nice because you can assemble it ahead and just pop it in the oven as soon as the turkey comes out (don't forget to raise the heat though).

Spinach and Sorrel Gratin

3 tablespoons butter
1 large shallot, finely chopped
12 oz. baby spinach, or 12 oz. coarsely chopped stemmed spinach (about 2 bunches), well-washed and dried
kosher salt
2 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons chopped young sorrel leaves (Note: sometimes sorrel is hard to find. If you can't find it, just skip it--it's a nice touch but the gratin will still be delicious without it)
frshly ground pepper
1 1/2 tablespoons melted butter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup freshly grated Parmesan

Preheat oven to 375. Melt 1 tablespoon butter in large saucepan over medium heat. Add shallot and stir it around for a minute, then add as much spinach as will comfortably fit in your pan and 3/4 teaspoon salt. Toss the spinach with tongs until it wilts down, then keep adding more spinach until it is all wilted. Tip the spinach into a bowl and return the pan to the heat.

Melt remaining 2 T butter in same pan and whisk in the flour. Cook and stir until it bubbles, then pour in the milk all at once and whisk until the sauce boils and thickens. Stir in spinach, sorrel if using (note: if I'm not using sorrel I always add a pinch or two of nutmeg here), another 3/4 teaspoon salt and a good grinding of pepper.

Lightly butter the inside of a baking dish (about 6" by 10"). Sprinkle it with 2 tablespoons of the bread crumbs; shake pan to distribute them evenly. Pour in the sauced spinach. Mix remaining 1/4 cup crumbs with the Parmesan and 1 tablespoon melted butter; sprinkle the mixture over the top. If you are not baking it right away, cover and chill.

When ready, bake for 25-30 minutes or until bubbly and browned.


Wild Mushrooms with Red Onions and Scallions

--1/2 stick butter
--1/4 cup extra-virgin olive oil (I know it's rich, but this is Thanksgiving, right?)
--2 red onions, thinly sliced
--coarse salt
--1 pound mixed wild mushrooms such as chanterelles, morels, oyster, cremini, shiitake, cleaned, small ones left whole, larger ones sliced1/4" thick
--1 pound scallions, trimmed to 6" lengths
--4 to 6 tablespoons champagne (or sherry, or white wine) vinegar, or to your taste

In a skillet big enough to hold the mushrooms without crowding, melt the butter with the oil over medium-high heat. Add the onions; season with 1 teaspoon salt; stir to combine. Cook, stirring, until onions are translucent, 3-5 minutes.

Add mushrooms; toss to combine. Season again with salt and pepper. Cook, stirring often, until mushrooms are almost tender, about 4 minutes.

Add scallions. Cover and cook, stirring occasionally, until both mushrooms and scallions are tender, 7 to 8 minutes.

Stir in vinegar. Check seasoning: add more vinegar, salt and/or pepper if needed. Finish with a drizzle of extra-virgin olive oil and serve hot.

I can see you're planning far ahead! I hope one or both of these will be useful.

Answer 2

These are 2 of my family's favorites...

Spiced Acorn Squash

3 acorn squash 3 tbsp. Honey
1 tsp ground ginger 1/4 tsp nutmeg
2 tbsp butter salt and pepper

Mix butter, honey, spices, salt and pepper in measuring cup. Heat in microwave until butter is melted. Cut squash in half and remove seeds. Arrange cut side down in shallow baking dish and bake 30 min at 375 degrees.** Turn cut side up, pierce with fork, but do not puncture skin, and spoon butter mixture into cavities of squash.
Bake 30 to 40 minutes or till tender
**Squash can also be cooked in microwave until tender. Fill cavities with butter mixture and microwave until tender.
Serves 6


Sweet Potato Casserole

Mix and pour into oiled baking dish:
3 c sweet potatoes, cooked and mashed (5-6 medium)
½ c sugar
½ c margerine, softened
2 eggs beaten
1 tsp vanilla
1/3 c milk

Topping (mix and crumble on top of potato mixture)
1 c brown sugar
½ c flour
1/3 c margarine, softened
1 c chopped pecans

Bake 25 to 30 minutes at 350 degrees.

Answer 3

how about a yam & onion dish. not sure how many you are feeding, but this will serve 2-3 people. 1 large yam
1 large white onion
1/2 cup olive oil
pepper
Peel & chunk up the yam into small pieces & put into a medium sized corningware & slice up the onion over them. pour the olive oil over the top then pepper. in the oven @ 350 for 20-30 minutes or until yams are tender

Answer 4

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Answer 5

Roasted sweet potatoes. Peel and dice sweet potatoes into uniform pieces. Coat with extra virgin olive oil, salt, pepper and spices (sage, rosemary, thyme), roast at 400 fahrenheit turning occasionally for 30 min or until tender. Easy and tasty.

Answer 6

I discovered my " fried green beans" by accident one day & now they are a family favorite!! Take green beans fresh or canned ( Allen's if from the can ) Dredge thru cornmeal & fry in cast iron skillet with bacon grease & sliced onions - just like southern fried okra. They are quick & yummy!

Answer 7

have you tried soccotash? just put a pkg, of frozen corn, same size bag of lima beans. Add 1/2 pint cream,salt pepper,and butter to taste . let it cook till it gets thick

Answer 8

Twice-Baked Sweet Potatoes

Serves 12
14 sweet potatoes (each about 8 ounces)
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

1. Preheat oven to 400°. ***** sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3. Reduce oven temperature to 350°. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.



Orange-Glazed Carrots
Serves 4; prep time: 25 minutes; total time: 25 minutes
1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
2 tablespoons butter
Coarse salt
3 tablespoons orange juice
1. In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
2. Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

Roasted Fall Vegetables

Serves 8; Makes about 12 cups; Prep time: 20 minutes; Total time: 1 hour 20 minutes
2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

1. Preheat oven to 450°. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)

Answer 9

brussel sprouts with melted cheese
asparagus
snow pea pod, mushrooms, black beans, baby corn on the cob [canned] spring onions. season to taste