Side dishes have always been my favorite part of the Thanksgiving meal. The dishes I’m featuring are old favorites and fairly easy to prepare. See my entire Thanksgiving Menu listed HERE.
Mashed Turnips with Bacon
Serves 8
4 lb turnips, washed, peeled and diced
4 T butter
salt & pepper
1 lb bacon, chopped
1. Boil turnips in salted water until tender.
2. While the turnips cook, chop the bacon and fry in a large skillet over med-high heat until browned and crispy.
2. Drain turnips and mash with the butter and salt & pepper to taste.
3. Stir in bacon.
4. Serve with extra butter, if desired!
Candied Carrots
Serves 6
4 tablespoons butter
1/4 cup maple syrup or agave nectar
1/4 tsp salt
1/8 tsp cayenne pepper
1 1/2 pounds carrots, peeled and sliced in half lengthwise or use baby carrots
1/8 tsp pepper
Melt butter over med heat in a large pan. Stir in the maple syrup, salt, cayenne, and 1/4 cup water. Add the carrots and bring to a boil. Reduce heat and simmer until the carrots are tender and the glaze has thickened, 15 to 20 minutes. Sprinkle with pepper to finish.
Cranberry Sauce
Serves 8
2–8 oz bags fresh cranberries
1 navel orange, zested
juice of 2 navel oranges
2/3 c. agave nectar
1 c. water
1 tsp. fennel seeds
Combine all ingredients over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring frequently, until the cranberries break down and the water evaporates. Remove from heat, allow to cool.
Do you serve cranberry sauce at Thanksgiving? Do you make it yourself or buy it canned?
This year I’m making it. I’m TRYING to avoid HFCS [and other things that come in processed foods].