‘Great Sauces Transform Good Food into Gourmet’
This Thanksgiving some families and friends are serving gourmet vegetable dishes made with asparagus, artichokes, broccoli, Brussels sprouts, kale, rutabaga, parsnips, spinach, mushrooms and the like. If your guests expect to feast on old-time comfort food, here are three dishes made with regulars like beans, carrots and corn. Try Green Bean Casserole, Roasted Maple Carrots and Corn Pudding with Roasted Hatch Chilies.
Wednesday, November 13, 2013 – The traditional Green Bean Casserole is comfort food passed down for generations. Long ago it was made with canned green beans before fresh were available in late Fall. Now that fresh green beans are stocked in produce departments almost all year round, don’t bury them in gloppy cream of mushroom soup. Try this easy scratch sauce with sautéed fresh mushrooms. The recipe includes hints about crispy fried onion toppers.
Thursday, November 14, 2013 – Bring a sweet taste of Vermont to your fresh carrots sliced in chunks and roasted for a stow-away, oven does all the work, vegetable. Roasted Maple Carrots has just enough fresh ginger to create subtle depth that takes a flavor sleuth to guess what spice it is. Brandished and glistening, wow your guests with a kid-friendly carrot dish.
Friday, November 15, 2013 – Southwest meets Southeast in Corn Pudding with Roasted Hatch Chilies. The southern comfort of corn pudding is combined with New Mexican Hatch green chilies for warmth. Scallions, eggs, cream and some grated cheese make it rich enough for a company dish.
Cook with Sauces
‘Vegetable Regulars’ Series
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: November 5, 2013