Vegetable side dish recipes

Potato and Carrots

You need baby potato and cut up carrots (for this dish it is better to cut them in one inch disks)

Boil the potato, peel and let it to cool. Mean while make a bowl of ice water, boil the carrot until slightly tender, transfer the carrots from the boiling water to the ice water to get the best color.

Fry the potato and carrots separately, in lightly oiled pan, until golden brown. Mix the two vegetables, garnish with chopped parsley. As you can see, I decorated my turkey with this side. If you make this make sure to make plenty, mine was gone in minutes.

Pumpkin roast

Just slice the emptied pumpkin, add some salt and olive oil. Coat all pumpkin slices with oil and salt, place them on a foiled cookie sheet one by one, you don’t want over lapping pumpkins, won’t roast well. Place the cookie sheet on the bottom rack of 450° oven. Let it roast for about an hour turning once halfway through cooking. I did this the day before and just warmed it when I wanted to serve. For presentation and little bit of extra flavour I garnished it with chopped parsley and fresh grind pepper and a pinch of grind sea salt.

Potato and Yam oven bake

Slice potato and yam of equal amounts. In an oven safe dish place a row of potato add few pieces of butter, salt and pepper, add a row of yam and add butter salt and pepper. Continue until the finished, leavening 2 inch space from the top of the dish. Slowly add milk to cover the potato. Cover with foil or lid and put it in the second rack of a 350° oven. Let it cook about 30 minutes, check the potato, if tender, then top it with shredded cheese. I used a mixture of Mozzarella, Cheddar, and sprinkle of Parmesan, but any kind of cheese will work. Continue cooking until the cheese is melted and golden.

Happy Thanksgiving, enjoy.

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