There’s the turkey, of course, but oh those sides! Mashed potatoes, sweet potatoes, Brussels sprouts, stuffing — the list goes on and on for family favorites to serve at next week’s Thanksgiving feast. Without relinquishing any of them, you might want to add something new this year, like a decadent mash made with parsnips, carrots, and apples, rich mini potato gratins made with Kerrygold Swiss, or Brussel sprouts roasted with Irish bacon or glazed with balsamic and sprinkled with cranberries and Cashel Blue. Enjoy the day!
MINI POTATO GRATINS
Makes 12
These individual potatoes are show-stoppers with steaks and chops and a great side dish for a holiday ham or turkey. They require a little more effort in assembling them, but they’re well worth it for their cheesy taste and lovely presentation.
3 medium russet potatoes, peeled and thinly sliced
3 tablespoons butter, melted
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 tablespoon chopped fresh thyme, plus more for garnish
1 teaspoon salt
1/4 teaspoon ground black pepper, plus more for sprinkling
3 ounces grated Swiss cheese, such as the Kerrygold brand, plus more for sprinkling
1/2 cup heavy whipping cream
1. Preheat the oven to 375°F. Coat a standard muffin pan with butter flavor no-stick cooking spray.
2. In a large bowl, toss the potatoes with the butter, olive oil, garlic, thyme, salt, and pepper; stir to coat. Add half the cheese; toss again. Layer the potato slices evenly into each muffin cup, filling to the top. Pour some of the cream over each cup. Sprinkle remaining cheese on top.
3. Bake the gratins, rotating the pan halfway through, for 30 to 35 minutes or until the potatoes are golden brown and crisp on top and tender when pierced with the tip of a sharp knife. Let cool for 5 minutes. Run a knife around the side of the cups to loosen. Serve immediately.
BRUSSEL SPROUTS & BACON WITH CIDER GLAZE
Serves 4
Love them or hate them, Brussel sprouts (the edible buds of a species of cabbage) are a beloved side dish on the Thanksgiving table. Because they have a somewhat bitter taste, some folks need a little encouragement to give them a try, but one of these recipes might be just what the chef ordered! The first adds Irish bacon and tops them with a cider glaze and the second sprinkles them with cranberries, pecans, and a few crumbles of Cashel Blue! Who could resist?
16 ounces Brussel sprouts, trimmed and halved
4 slices Irish back bacon, such as Tommy Moloney’s brand, cut into 1/2-inch pieces
2 tablespoons olive oil
Salt
Ground black pepper
1. Preheat the oven to 425°F. In a large bowl, toss the Brussel sprouts, bacon, olive oil, salt, and pepper. Spread the bacon and sprouts (cut side down) out in a single layer on a rimmed baking sheet.
2. Roast, stirring halfway through, for 20 minutes, or until the bacon is browned and the sprouts are tender.
1/2 cup fresh apple cider
1 tablespoon apple cider vinegar
1 teaspoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In a small saucepan over medium-high heat, bring the cider, vinegar, mustard, salt, and pepper to a boil. Cook for 10 to 12 minutes, or until reduced by half. (Can be made 3 days ahead; cover and refrigerate. Reheat before serving).
2. To serve, transfer sprouts to a serving bowl; toss with the warm glaze.
To make Brussel Sprouts with Cranberries, Pecans and Cashel Blue, toss the sprouts with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt, and pepper. Roast as above. Remove the sprouts from oven; toss with 1/2 cup dried cranberries, 1/2 cup chopped pecans, 2 tablespoons honey, and 2 to 3 ounces crumbled Cashel Blue.
PARSNIP, CARROT & APPLE MASH
Serves 6 to 8
The peak months for parsnips, one of the hardiest of root vegetables, are during fall and winter, making them perfect as a side dish for both Thanksgiving and Christmas. Not only can they withstand the cold, parsnips actually taste better and sweeter when harvested after the first frost when the cold converts its starch content into sugar. Add carrots and apples for a delicious Thanksgiving side.
2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds carrots, peeled and cut into 1-inch pieces
1/2 cup water
1 Granny Smith apple, peeled, cored, and diced
2 tablespoons milk, warmed
8 tablespoons butter, cut into pieces, plus more if desired
Salt
Ground black pepper
Fresh parsley, for garnish
1. Cook the parsnips and carrots in a large saucepan of salted boiling water for 20 to 25 minutes, or until tender. Drain and mash; return to the saucepan.
2. In a medium saucepan, bring the water to a simmer over low heat. Add the apples, cover; cook for 15 to 20 minutes, or until soft. Stir into the parsnips and carrots. Stir in the milk. Season to taste with salt and pepper. Garnish with parsley at serving time. (Can be prepared in advance and reheated).
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of one of her cookbooks, visit irishcook.com.
