The first group of recipes are the vegetable dishes, beginning with Horseradish Mashed Potatoes. Warning, these spuds have a bit of zip, so if you like bland creamy potatoes, this is not the recipe for you.

All of the recipes listed below are simple, easy to prepare, and require very few ingredients, making them perfect for Thanksgiving dinner at the cabin. The goal here is to maximize your time at the cabin, and minimize your time spent in the kitchen.

Horseradish Mashed Potatoes

• 2 pounds of Yukon Gold Potatoes, cooked and mashed but with no milk added

• 1/4 cup of butter

• 1 cup of sour cream

• 1/3 cup chopped chives

• 1/4 cup prepared horseradish

• Salt

Directions

Add butter to the mashed potatoes, but do not add milk. Separately, whisk sour cream, chopped chives, and horseradish in a medium bowl. Fold sour cream mixture into potatoes. Season with salt. Serves 6.

Carrots with Ginger

• 2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds (can also use baby carrots - cut lengthwise into quarters)

• 1 cup freshly squeezed orange juice

• 1/4 cup butter

• 2 tbsp sugar

• 1 1/2 tablespoons grated, peeled fresh ginger

• 2 tablespoons chopped fresh parsley

Directions:

Place carrots, orange juice, butter, sugar and ginger in a large skillet over medium-high heat. Bring to a boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley. Serves 6.

Roasted Butternut Squash with Brown Butter and Nutmeg

• Nonstick vegetable oil spray

• 2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 1/4 teaspoon freshly grated whole nutmeg

• Additional nutmeg for garnish

Directions:

Preheat oven to 375 F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with a fork, stirring occasionally, about 30 minutes. Transfer to bowl.

Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nutmeg brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

Stay tuned for next week’s recipes on the turkey, stuffing and cranberries.

Cheers,

Julie

This entry was posted on Friday, September 21st, 2007 at 10:00 am and is filed under Entertaining, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.