Foolproof Thanksgiving | Simple Vegetable Side Dish Recipes
Mom's Bistro
Mom's Bistro
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  • butternut squash
  • squash
  • sweet potato
  • parsnips
  • heirloom tomatoes
  • corn
  • acorn squash (yellow)
  • sweet potatoes
  • 1 tbsp olive oil 1 tbsp unsalted butter 1 shallot, peeled and sliced 1 pound parsnips, peeled and cut into 1/2 inch pieces 1/2 lb russet potatoes, peeled and cut into 1/2 inch pieces 1 pound red apples, peeled, cored and cut into 1/2 inch pieces 1/2 cup water 2 tbsp apple cider vinegar salt and pepper Instructions Place a medium saucepan on the stove over moderate-high heat and add oil and butter. When melted, add the shallot and cook until tender - about 3 minutes. Add parsnips, potatoes and apples. Cover with water and bring to a boil. Reduce heat and cover and cook, stirring occasionally until the parsnips are completely tender. About 25 minutes. Using an immersion blender, puree the mixture until smooth. Taste and season with salt and pepper. Mom's Bistro
  • 1 lb carrots 1 lb thin parsnips 1/3 cup shallots, diced 2 tsp grated orange zest 1 1/4 cups fresh orange juice (3 oranges) 1/3 cup olive oil 6 sprigs fresh thyme pinch crushed red pepper flakes salt and pepper fresh parsley, chopped (optional for garnish) Instructions Preheat oven to 300 degrees. Trim and scrub parsnips and carrots, If the parsnips are thick, slice them in half or quarters lentghtwise so they are about the same size as the carrots. Likewise, slice thick carrots lengthwise if they are large. Place the carrots in a dutch oven and add shallots, orange zest and 3/4 cup of the orange juice, olive oil, thyme, red pepper flakes, salt and 1 tsp black pepper. Place pot on stove over medium-high heat and bring to a boil. Cover with lid and transfer to oven. Cook 1 1/2 hours or until parsnips and carrots are very tender. Discard thyme bundle and toss with remaining orange juice and parsley. Season with salt and pepper to taste.
  • 1/2 inch pieces 2 tbsp olive oil 2 tbsp dark brown sugar salt and pepper 4 tbsp butter 3 tbsp fresh sage, chopped Instructions Preheat oven to 400 degrees. In a large bowl, toss squash, olive oil and brown sugar. Season with salt and pepper. On a parchment lined baking sheet, evenly spread the squash. Roast for 1 hour or until the squash is tender and browned on the edges. Meanwhile, heat butter and sage in a small pot, until melted. Keep warm so it stays melted, and the flavors infuse. To serve, remove squash from oven and toss with butter and sage. Mom's Bistro
  • 2 tbsp butter 1 clove garlic, minced salt and pepper Instructions Preheat oven to 425 degrees and bring a large pot of salted water to a boil. Line a baking sheet with parchment paper and set aside. Once boiling, add Brussels sprouts and cook 10 minutes, until tender. Drain and set aside. Meanwhile, in a large skillet, cook chopped bacon, stirring constantly until crispy - 7-8 minutes. Add Brussels sprouts and butter to pan and toss to combine. Add garlic and cook until you can smell it - about 30 seconds or so. Pour Brussels sprouts and bacon onto prepared sheet tray and roast in preheated oven until Brussels sprouts are crispy about 10 more minutes. Transfer to a bowl and serve immediately. Mom's Bistro
  • 4 cups frozen corn, thawed 1 tsp salt 3 green onions, chopped 3 tbsp flour 2 cups shredded cheese, divided 5 eggs, lightly beaten 2/3 cup cream 1/2 stick butter Instructions Preheat oven to 350 degrees. Puree 3 cups corn and transfer to large bowl. Mix remaining cup of corn with pureed corn, flour and 1/2 cup of cheese. Whisk eggs and cream together and stir into corn. Place butter in an 8" square baking dish and place dish in the oven until butter is melted. Pour batter over melted butter and top with remaining cheese. Bake for 45-50 minutes Mom's Bistro
  • 3 cups peanut oil 5 shallots, peeled and cut into rings 1 1/4 cups flour salt and pepper For Casserole 1/4 cup flour salt and pepper 2 lbs fresh green beans, blanched in salted boiling water for 5 minutes and cooled in an ice bath. 1/2 stick butter 1 lb baby bella mushrooms, chopped 1 1/2 cups chicken stock 1 cup whole milk Instructions Preheat oven to 425 degrees. For Onions Heat peanut oil to 350 degrees. Season flour with salt and pepper and stir with a fork. Toss shallots in flour until fully coated. Fry shallots in batches until crispy. Let drain on a cookie sheet lined with parchment paper. Sprinkle with a little salt when still warm. For Casserole In a large skillet, melt butter and cook mushrooms until most of the liquid has evaporated. Add flour and cook for about a minute. Stirring constantly, add milk and cook until thickened - about 5 minutes. Season with salt and pepper. Add beans to mushroom mixture and pour into a large casserole dish. Bake 20 minutes or until bubbly. Add shallots and bake an additional 5 minutes. Mom's Bistro
  • 1 head cauliflower, cut into florets 1 cup cream 1 tbsp flour salt and pepper 1/2 cup bread crumbs 1 cup parmesan cheese 1 tbsp butter, melted Instructions Preheat oven to 400 degrees. Mix cauliflower, cream, 3/4 cups of cheese and season with salt and pepper. Transfer to a baking dish and cook covered for 30 minutes. Mix remaining cheese with bread crumbs and melted butter and top cauliflower. Bake an additional 15 minutes. Mom's Bistro



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