Don't you love a challenge?
I am making a sidedish/vegdish to go with roast chicken. I need to make it low carb, without dairy, but (obviously) not vegetarian. Of course, many things come to mind. What I'm doing is a version of a no-pasta vegetable lasagne (a la this week's NYTimes) using turnip instead of potato, and added roasted pepper for color. I made the sauce with turkey broth from the Thanksgiving bird. I dabbed in spoonsful of bacon jam (a la Kayb) instead of cheese, and will serve grated Parm on the side. It's in the oven as I type. If it's a bomb, I'll let you know. If it's THE bomb, I'll be busy licking the casserole dish.
Your living room is waiting!
The Storage Solution We Actually Love to Look At
A Smørrebrød Bar Makes for Sweet and Simple Self-Serve Brunch
Marlene Dietrich's Favorite Cocktail
10 Not-Just-Barbecue Sauces & Marinades for Grilling
Pick-Your-Path Potato Salad
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)