What to do with those leftovers from your garden? Make them into Thanksgiving dinner, of course! Thanksgiving is a wonderful time to use root vegetables that you may have in cold storage. Whether it’s your own garden produce or it’s from a local farm, here are some ideas for those delicious, carbohydrate-rich vegetables.
Parsnips are the sweet surprise of the fall and winter season. They actually taste better after the days become frosty, so keep them in your garden until the last possible moment. Mash them up with some winter spices like nutmeg and add some butter to make them into a near-dessert.
Ah, carrots. They’re the popular cousin of the parsnip, and they come in all sorts of colors, not just orange. For variety, try purple carrots or white carrots at your Thanksgiving feast. I love mine cooked and then bathed in a vegetable broth overnight, then garnished with cashews.
Celery root is the oddball root vegetable. First, it’s really, really ugly. But don’t hold that against celery root. It’s also yummy, tasting somewhat like a cross between a potato and celery. This root vegetable is also low in carbohydrates. Use it in soups like leek and potato soup, where it adds a uniquely delicate flavor.
Turnips get a bad rap, but they’re abundant and easy to grow. They taste wonderful in stews, where they mellow out a bit. They’re also great mixed with fruit, since the fruit complements the heartier flavor of the turnips. Try mixing turnips and apples for a delicious treat.
Potatoes are something that you may have in cold storage right now. This staple is wonderful, and there are so many kinds of potatoes to choose from. My favorite potato recipe is potatoes that are skinned, made into small nuggets, and baked in a bath of rosemary, sea salt, and butter. Can you see the drool on the computer screen? Yum!
May your Thanksgiving celebrations be delicious as you bring in the last of the garden produce.