Side dish insider: Supplement Thanksgiving favorites with a vegetable casserole or two
(MCT) — Once Thanksgiving rolls around — it’s only a day away — something happens to cooks. They gear up to churn out the mandatory players — turkey, gravy, stuffing and mashed potatoes — for that show-stopping meal of the year.
And then they start to worry about what else to place on the table. It just wouldn’t be Thanksgiving without all those extra side dishes that add interest and flavor. They play as important a role as the big bird.
Thanksgiving is a holiday of side dishes, in fact. There’s no other time of year when ideas and recipes for add-ons take up more pages in food magazines.
Side dishes can be as simple as a plate of roasted vegetables, or you can pull out the stops and opt for richer concoctions.
If you’re stuck in a side dish rut, here’s your chance to start a new tradition or try a new ingredient.
There are no rules for the number you should have. One or two can be plenty. We advise keeping it simple. You’re already making a huge meal, so don’t stress yourself out with hugely complicated sides.
Today’s recipes feature gratins — a casserole-type dish topped with bread crumbs mixed with cheese or bits of butter.
One is a take on the traditional green bean casserole, but made with fresh green beans, mushrooms and a creamy sauce. You can do all the prep and assembly two days in advance. Add the final topping on Turkey Day and bake it while the bird is resting.
The Potato and Celery Root Gratin with Leeks is a rich, creamy dish similar to scalloped potatoes. If you’re not familiar with celery root, also known as celeriac, it’s a knobby root vegetable prized for its bulbous end, not its stalks and leaves like celery. In this gratin, celery root adds a nutty, parsley-like flavor that’s a good match for potatoes and leeks. You can make this gratin several hours in advance and reheat it in a 300-degree oven.
Brussels sprouts are either loved or loathed, but at Thanksgiving they show up on many suggested menus.
Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary is a good recipe for those who typically shy away from the tiny cabbage-like vegetable. You can prep and assemble the dish several hours in advance.
Don’t be put off by the number of ingredients or the length of the recipes. They’re easier than they look.
The best advice is to have a plan, delegate if you can and prepare ahead.
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Potato and Celery Root Gratin with Leeks
Serves: 10 / Preparation time: 15 minutes / Total time: 2 hours (not all active time)
Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully) with a paring knife. Use a food processor or mandoline to thinly slice the potatoes.
3 cups heavy whipping cream
2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons unsalted butter, divided
3 leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
Kosher salt
2 pounds russet potatoes, peeled, thinly sliced crosswise (1⁄8-inch thick)
1 pound celery root, peeled, very thinly sliced crosswise (1⁄8-inch thick)
2 cups grated Gruyère cheese
Freshly ground black pepper
Preheat oven to 350 degrees. In a medium saucepan, heat heavy whipping cream, garlic and thyme sprig just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add leeks; season with salt and cook, stirring often, until tender, about 10 to 12 minutes. Do not allow to brown. Transfer to a small bowl and set aside.
Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1⁄3 of potato slices and 1⁄3 of celery root slices evenly over bottom of baking dish. Cover with 1⁄3 of leeks, then 1⁄3 of Gruyère. Sprinkle with salt, pepper and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25 to 30 minutes.
DO AHEAD: Make this gratin two hours ahead. Let stand at room temperature. Tent with foil and place in a 300-degree oven until hot, about 20 minutes, while the turkey rests.
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Green Bean Gratin
Serves: 12 (generously as a side dish) / Preparation time: 35 minutes / Total time: 1 hour, 15 minutes
You can trim and blanch the green beans for this recipe up to 2 days in advance. Store them in a plastic sealable bag in the refrigerator.
2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons unsalted butter, divided, plus more for the baking dish
3⁄4 cup sliced shallots
1 red bell pepper, seeded, finely diced
8 to 10 ounces mixed sliced mushrooms such as shiitake (remove stems) and cremini
Kosher salt to taste
2 tablespoons all-purpose flour
1⁄4 cup dry sherry
2 cups whole milk or 2% milk
1 round (5 1⁄4 ounces) Boursin cheese (regular or light)
1⁄4 teaspoon freshly ground black pepper
Grated zest of 1 lemon
2 tablespoons fresh tarragon
3⁄4 cup panko bread crumbs
3⁄4 cup grated or shredded Parmesan cheese
3⁄4 cup sliced almonds
Preheat the oven to 375 degrees. Butter a 9-by-13-inch baking dish or favorite casserole dish. Bring a large pot of salted water to a boil. Prepare an ice water bath. Add the beans to the boiling water and cook until tender, about 3 to 5 minutes. Drain the beans, then plunge them into the ice bath to stop the cooking. When beans are chilled, drain and set aside.
In a large, heavy-bottomed saucepan, melt 4 tablespoons of the butter over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the bell pepper and mushrooms and a pinch of salt and cook, stirring occasionally, until the vegetables have softened and the mushrooms have given up their liquid, about 5 minutes. Stir in the flour and cook, stirring, for 1 minute more. Stir in the sherry, mixing well, then add the milk while whisking constantly. Bring to a simmer, stirring occasionally. Reduce the heat to medium-low and cook, stirring, until thickened, about 1 minute, then cook for 3 minutes longer.
Remove from the heat and whisk in the Boursin cheese, 1⁄2 teaspoon salt, pepper, lemon zest and tarragon. Taste and adjust seasoning with salt and pepper if needed. Add the reserved green beans and toss to combine. Transfer to the baking dish. (The recipe may be prepared up to this point 2 days ahead. Cover and refrigerate.)
To finish: In a small bowl, stir together the panko, Parmesan and almonds. Melt the remaining 2 tablespoons butter and pour over the bread crumb mixture and toss to combine. Sprinkle the crumb topping over the green beans. Bake until the topping is golden and the bean mixture is bubbling, about 30 minutes. Serve immediately.
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