Amanda & Merrill

Thanksgiving Vegetables

by:
November 20, 2009

Setting aside the question of the turkey (and what a question it is: see Thanksgiving 911 for help!), this week we're going to approach the other parts of the meal -- vegetables, starches, and desserts. We'll feature a selection of recipes that have won or been finalists in food52 contests, and would be great additions to any Thanksgiving table. Today, we start with vegetables.

Pink Greens by Marissa Grace -- tangy and hot, a nice counterpoint to the heavier dishes on the table.

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Moroccan Carrot Salad with Harissa by Cordeliah -- a zesty, make ahead dish.

Glazed Brussels Sprouts and Apples in Browned Butter and Cream by ChezSuzanne -- full of fall flavors.

Autumn Celeriac (Celery Root) Puree by Sonali -- perhaps a migration from mashed potatoes?

Grilled Brussels Sprouts by kitchenwitchcookie -- no grill required! Possible to do in a grill pan.

Roasted Butternut Squash Coconut Curry Puree by testkitchenette -- a less traditional, but delicious, option.

Red Leaf Salad with Roasted Beets, Oranges and Walnuts by Teresa Parker -- one of our earliest winners (so early the contest doesn't actually appear!) was this great fall salad


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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4 Comments

GoodFoodie November 22, 2009
Interested in making the glazed brussel sprouts with apples - but want to use celery seed instead of celery salt. Are there guidelines for this substitution?<br /><br />
 
veronique November 22, 2009
Like the new newsletter design very much.
 
melissav November 17, 2009
I'm thinking about making the winning Sweet Potato Gratin for Thanksgiving. I'd like to make it in a 9x13 pan since we will be having a crowd. Any thoughts on how to multiply the recipe? Should I double it or triple it?
 
Helen November 17, 2009
We think your best bet is probably to think about the number of sweet potatoes you need in terms of how many will fit in the pan. Then we'd do 1 1/2 times the amount of bacon, and 1 1/2 times the amount of sauce. Use the sauce judiciously, and you shouldn't have to even double the recipe!