Whats a good vegetable recipe for thanksgiving?

Question

I got assigned a vegie dish this thanksgiving what should I make...greenbeans are all ready taken

Answer 1

Thanksgiving Sweet Potato Souffle
Yield: 10 Servings

Ingredients

3 c cooked sweet potatoes,
-mashed
1 c white sugar
3 eggs, slightly beaten
1/2 c milk
1 stick margarine, softened
1 tb vanilla
1 ts baking powder

-----------------------------TOPPING-----------------------------------
1 c brown sugar
1/2 c flour
1/2 ts baking powder
1/2 stick margarine, melted
2 tb milk
1 c chopped pecans

Instructions

Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the
top of your baking dish. On one piece, place the baking dish upside down.
With a table knife trace around the dish to get approximate size of baking
dish top. Place mixed topping ingredients in the center of this shape.
Place the second piece of waxed paper over the topping to the drawn shape.
Use a rolling pin to spread the topping to the drawn shape. (Remeber to
take into account if your dish flares at the top a little. You want the
topping to be able to go down into the dish to set on top of the mashed
potato mixture. Also, be careful not to roll the topping mixture too large,
as it will be frozen when you attempt to lay it on top of the potato
mixture.)

When size is accomplished and with waxed paper still intact, slide topping
onto a cookie sheet and place in freezer for 15 minutes or more to harden.
(This can be done the day before.) When ready, take from freezer.

Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1
stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into
greased baking dish deep enough to have room for sweet potatoes to "puff"
up. A 9 inch diameter baking dish works nicely.

Starting at one corner of top piece of waxed paper on frozen topping,
carefully pull paper from topping. Gently turn topping over onto the sweet
potato mixture and again pull wax paper from topping. Make certain that
topping goes to edges of baking dish as much as possible.

Bake approximately 30 minutes at 350 degrees.

Serves approximately 8-12 depending on how many children and large
appetitites you are feeding!

NOTES : Allow plenty of time to cook this. I found the recommended 30
minutes is not long enough.



Stuffed Acorn Squash
Yield: 1 Serving

Ingredients

4 sm Acorn squash (Recipe
- suggests orange squash; I
- used green)
1/2 c Currents (If you don't have
- currents; you could
-probably subst
1 c Warm vegetable stock or as
-needed
2 Onions; finely chopped
4 Stalks celery; finely
-chopped
4 Cloves garlic; minced
1 c Finely diced peeled apple
1 1/2 c Corn kernels (This is
-optional - I
1 1/4 c Very coarse fresh bread
-crumbs or
5 tb Chopped fresh herbs - can
-use flat
- basil; tarragon, thyme,
-and/or
1 ts Grated lemon zest
Salt and freshly ground
-pepper
Additional broth or wine for
- saute

Instructions

For those of you have who have asked for Thanksgiving recipes, here is one
I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
cookbook. It has wonderful flavor and it's a very attractive dish.

Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out
seeds. Cut a small slice from the top and bottom so they will stand
straight. Bake, cut side down, on a baking sheet oiled with spray until
soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump
the currents in the vegetable broth or stock for 10 minutes. Meanwhile,
cook onions, celery, and garlic in broth or wine over medium heat until
soft. Add apple and corn, if using, and cook about three minutes. Transfer
the mixture to a large bowl and stir in the bread crumbs, herbs, lemon
zest, currants with the stock, and salt and pepper to taste. The mixture
should be highly seasoned, and moist but not wet. Add stock or salt as
needed and spoon into the baked squashes. (The recipe can be prepared ahead
to this point.) Just before serving, bake the stuffed squashes at 375
degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings.

Answer 2

Asparagus Casserole

1 stick butter
1 can cream of mushroom soup
4 slices bread
½ c. American cheese, grated
1 can asparagus tips
1 can small peas

Drain asparagus and peas and place in a 7 x 11-inch pan. Mix cheese and cream of mushroom soup together. Spread over peas and asparagus. Melt butter, cut crust from the bread and cut into 3-inch strips. Place on top of mixture and bake in a 350˚ oven 30-40 minutes or until bread is golden brown.

My mom makes this every year and it is a big hit.

Also, try something "un-traditional" if you have a lot of kids present like a veggie tray or macaroni and cheese or even corn.

Answer 3

RECIPE for ROASTED BUTTERNUT SQUASH & APPLE Hands-on time: 20 minutes Time to table: 1-1/4 hours Makes 4 cups SQUASH 1 butternut squash, about 1-1/2 pounds, washed well 1 tablespoon butter, melted 1 teaspoon curry powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon kosher salt Freshly ground pepper to taste APPLES 2 apples, cored, chopped into half-inch pieces 2 tablespoons maple syrup 1 tablespoon balsamic vinegar (don’t skip) Set oven to 375F. Place a glass or ceramic baking dish in the oven to preheat. SQUASH Place the squash in the microwave for 3 minutes to soften (see TIPS). Remove the skin, seeds and membrane, then into half-inch cubes, toss the squash with remaining squash ingredients, coating the cubes well with butter and spices. Transfer to baking dish. Cover with foil and bake for 20 minutes. APPLES Combine apples, maple syrup and balsamic vinegar. Arrange apples over the squash. Re-cover with foil, bake for another 10 minutes. Uncover the dish, stir and bake for about another 30 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed. Taste and adjust the seasoning. Serve immediately. TIPS Cooking the squash for just 3 minutes in the microwave softens the very outer layer just enough so that it’s much easier to slice off the ends and the skin. While it would be possible, say, to just toss the squash with the butter and spices right in the baking dish, I find that to use less fat when roasting vegetables, it’s easier to use another dish so that you can really move the pieces around, coating every last inch.

Answer 4

Acorn Squash With Sliced Apples


3 fresh acorn squash
salt to taste
2 fresh tart apples -- (2 to 3)
butter
6 Tbsp. brown sugar
nutmeg to taste

Cut squash in half; remove seeds. Place cut side down
in shallow greased baking dish; add 1/2 cup boiling water.
Cover. Bake in preheated 350 degrees oven 10 minutes. Remove from
oven; remove cover. Turn squash cut side up; sprinkle with salt.
Peel and core apples; cut into wedges. Fill squash
cavities with apples; dot generously with butter. Sprinkle
each squash half with 1 tablespoon brown sugar, then with a
little nutmeg. Pour 1/2 cup boiling water into baking dish.
Bake 30 minutes or until squash and apples are tender.
Yield: 6 servings.

Answer 5

Brown sugared carrots. Take 2 lbs of baby carrots & slice into circles. In medium saucepan, add carrots, a splash of water, 1/2 brown sugar, a sprinkle of cinnamon, dash of nutmeg & 1/2 stick butter. Bring to almost boil,then simmer for about 25 - 30 minutes.....Yummy with ham!!

Answer 6

Easy Veggie Stuffing

1 Tbs. olive oil
1 Tbs. toasted sesame oil
1 large onion, chopped
1 c. fresh mushrooms, chopped
1 cup celery and tops, chopped
3/4 lb. bread or cornbread cubes (or both)
1 ½ c. vegetable broth
½ tsp. each of sage, thyme, and savory
1 Tbs. fresh parsley, chopped
salt and pepper (to taste)

Sauté the onion, mushrooms, and celery in a large pan with olive oil until softened; add some broth if necessary to keep from sticking.
Remove from heat, add remaining ingredients, and mix well (bread should be moist).
Grease a casserole dish with sesame oil, pack in the stuffing, and brush with more oil.
Cover with foil and bake at 325-375 degrees for about 1 hour.


Garlic Mashed Potatoes and Parsnips

9 medium baking potatoes (3 pounds), such as russet 1 1/2 pounds parsnips 1 bulb garlic, unpeeled 2 teaspoons olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper

Directions: 1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. 2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. 3. Mash the potatoes and parsnips with a potato masher, and return them to the Dutch oven. 4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, salt, and pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately.

Answer 7

Butternut Squash. Slice down the center lenghtwise, scoop out the seeds, bake in a cake pan with enough water so it don't burn. Add some butter to each half..When it's done (the squash will be tender) scoop it out with a spoon, leaving the skin behind mix it with some -not to much - brown sugar to give it a slightly sweet taste...Yummmmm

Answer 8

ROASTED MIXED VEGETABLES

4 large red shin potatoes cut in to wedges about 2 pounds.
3 large carrots peeled and cut in 1 1/2 in pieces
3 large parsnips peeled and cut in to 1 1/2 in pieces
2 large onions cut in to wedges 1 table spoon dried rosemary leaves
2 teaspoons garlic powder
1/4 cup margarine melted


1. Mix potatoes, carrots, Parsnips, and onions with rosemary and garlic powder in large bowl.

2. drizzle with melted margarine, tossing to coat well. Spread veggies in 13X9X2 inch baking pan

3. bake at 450 degrees for 40-45 mins. or until fork tender stirring occasionally
makes 8 servings

Answer 9

mashed carrots and white turnips
boil 2/3 carrots and 1/3 diced turnips until fork tender. drain really well and then put on hot burned to evaporate any excess water. add as much butter as you like, a dash of white sugar and salt to taste. mash with a regular potato masher until evenly combined with a few chunks left. very tasty, my favorite every holiday.

Answer 10

In the superstore, fruits are usually selected far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.