|
home / Living
Thanksgiving tips from a pro: Side dish sensations"rooted' in tradition
Received article
Thursday, November 24, 2011
Mix tradition with new techniques to add a fresh twist to Thanksgiving favorites.
TEMPE, AZ – “Each family is different, but we all share a root in certain traditions,” said Westar Kitchen & Bath Chef Rachelle Boucher. “My Celery Root, Potato & Apple Puree, and Savory Butternut Squash & Herb Crumble are easy to make in advance, perfect for all ages, and a compliment to all Thanksgiving feasts! These recipes work especially well by using a convection oven, such as KitchenAid® or Wolf®, which bakes ingredients all the way around with a flawless result each time.”
Savory Butternut Squash & Herb Crumble
Ingredients:
4 pounds of squash, (approx. two small) peeled and cut into ¾ inch cubes
Olive oil
Salt and pepper
Nutmeg
Shallots
Parsley
Vegetable or chicken stock.
For the topping:
Flour
Sugar
Thyme
Salt
Butter
Eggs
Ice water
Toss the squash with 3 tablespoons of olive oil and place on parchment-lined sheet pan. Roast in convection oven at 375° for about 25 minutes until browned and soft (400° in a conventional oven). On the cook top, sautée the sliced shallots with 1 tbsp. olive oil until translucent. Toss squash and shallots into a large bowl, add parsley and stock, season with salt, pepper, and nutmeg, mix and divide into small buttered dishes or a medium-sized baking dish. Cover with foil and bake until tender, about 25 minutes.
To make the crumble, put flour, sugar, thyme, and salt into a medium bowl, stir and add cold butter, mixing with your fingertips to resemble coarse meal. Keep the butter cold! Whisk yolks with 3 tsps. ice water and add to flour until just combined, adding just a bit more water if needed. Refrigerate squash and topping.
Before serving, divide topping over dishes and bake again for about 30 minutes or until topping is golden brown.
Celery Root, Potato & Apple Puree
Ingredients:
Potatoes (1 ½ lbs)
Celery root (2 lbs.)
2 granny Smith apples
Butter
Nutmeg
Salt
Pepper to taste.
Optional:
½ cup heavy cream
½ cup broth
Prep celery root by cutting in half on a separate cutting board as the crevices hold dirt. With the flat side down, trim away all of the skin. Simmer potatoes and celery root with peeled, quartered Granny Smith apples. Drain potatoes and place back in the warm pan to dry out. Reserve about 1 cup of water from the celery root pot and drain. Puree with a food mill or ricer. Add cream and broth to thin as you like, add butter and season with nutmeg, salt, and pepper. To prepare in advance, add extra broth and re-heat gently.
For more recipes and tips from Chef Rachelle Boucher, please visit www.chefrachelleboucher.com and “like” on www.facebook.com/chefrachelleboucher.
|