ragschef
- 704
I got these recipes from the morning radio show that I listen to. They had a guest in the studios and he's a chef for a local Marriott. He was cooking these in the studio this morning and my mouth was watering! Enjoy!
Parsnips and Carrots with Rosemary
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)
Heat oil in large skillet over medium-high heat.
Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
Season to taste with more salt and pepper, if desired.
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Thanksgiving Stuffed Onions
4 large onions (about 3/4 pound each)
1/4 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon sugar
2 cups chopped cooked turkey
1 cup cooked turkey stuffing
6 tablespoons cranberry sauce
1/2 cup turkey gravy or chicken broth
1 1/3 cups mashed potatoes
Cut the top 1/2 inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, and leaving the bottoms slightly thicker.
Transfer the reserved onion pieces to a 13- by 9-inch glass baking dish, drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of preheated 425°F. oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells.
Into the onion pieces stir the cream, the sugar, and salt and pepper to taste, and bake the mixture, uncovered, in the 425°F. oven, stirring occasionally, for 25 minutes.
While the creamed onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons of the cranberry sauce, and another 1/4 cup of the turkey and holding each shell in one hand pack the layers lightly.
Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion.
Top each stuffed onion with 1/3 cup of the mashed potatoes, mounding them and scoring them with a fork, and bake the onions in the 425°F. oven, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.
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Brussels Sprouts with Honey & Smoked Bacon
1/2 cup pecan halves
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
½ cup honey
1 # bacon
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
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Glazed Turnips with Brown Sugar
1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups chicken broth
2 teaspoons brown sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated.
Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes.
Sprinkle with scallions and parsley.
Parsnips and Carrots with Rosemary
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)
Heat oil in large skillet over medium-high heat.
Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
Season to taste with more salt and pepper, if desired.
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Thanksgiving Stuffed Onions
4 large onions (about 3/4 pound each)
1/4 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon sugar
2 cups chopped cooked turkey
1 cup cooked turkey stuffing
6 tablespoons cranberry sauce
1/2 cup turkey gravy or chicken broth
1 1/3 cups mashed potatoes
Cut the top 1/2 inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, and leaving the bottoms slightly thicker.
Transfer the reserved onion pieces to a 13- by 9-inch glass baking dish, drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of preheated 425°F. oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells.
Into the onion pieces stir the cream, the sugar, and salt and pepper to taste, and bake the mixture, uncovered, in the 425°F. oven, stirring occasionally, for 25 minutes.
While the creamed onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons of the cranberry sauce, and another 1/4 cup of the turkey and holding each shell in one hand pack the layers lightly.
Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion.
Top each stuffed onion with 1/3 cup of the mashed potatoes, mounding them and scoring them with a fork, and bake the onions in the 425°F. oven, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.
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Brussels Sprouts with Honey & Smoked Bacon
1/2 cup pecan halves
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
½ cup honey
1 # bacon
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
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Glazed Turnips with Brown Sugar
1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups chicken broth
2 teaspoons brown sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated.
Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes.
Sprinkle with scallions and parsley.