Thanksgiving 2011 was a modest time, but really nice. We made a (relatively) simple meal, complete with traditional and not-so-traditional dishes. Everything was delicious! Our menu was:
- turkey chili
- celery root and apple remoulade
- roasted root vegetables (carrots, sweet potatoes, rutabagas, garlic)
- roasted brussels sprouts
- pumpkin pie with whipped cream (sweetened with maple syrup)
The turkey chili was made with organic, free-range turkey from our CSA – I used a pound of ground turkey and a half pound of turkey sausage. I’ll share the recipe very soon – it was a huge hit here at home. The root vegetables all came from the CSA, too, including the celery root.
I was introduced to celery root remoulade about 8 years ago, when I tasted it at an elaborate Thanksgiving dinner. I remember not being able to get enough of it, it was so delicious! It’s basically raw celery root cut into matchsticks, and it is sauced with a mixture of sour cream, mustard, lemon, and vinegar. I think it’s wonderful and it does well with the addition of diced Empire apple.
I roast brussels sprouts in olive oil and salt. I roast the root vegetables in olive oil, thyme, and salt. Both pans cooked at 400 degrees for about 45 minutes. Both dishes were delicious – I love how everything caramelizes and turns sweet and salty.
I forgot to cook the kale I had planned! D’oh. Tomorrow.
