Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish. Servings 4
Prep Time 5minutes Cook Time20minutes Ingredients
6 whole parsnips
1 1/2 cups chicken or veggie stock
2/3 cup granulated sugar
1 teaspoon cinnamon
1 pinch salt
Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Peal the onions and cut them in half. Place them cut side down on the cutting board and slice each half lengthwise on thin slices.
Heat the pan on a medium low heat, coat the bottom with olive oil (about 3 table spoons) add onions and stir, spread them evenly over the pan. Sprinkle with salt and let them cook for about 20 minutes on medium low heat stirring occasionally. Lower the heat if needed to prevent them from burning or drying out. If onions become too dry add a couple tea spoons of water.
Add sugar and balsamic vinegar to start the caramelization process. Cook over low heat for about 10 minutes till onions become sticky and brown. Leave to cool.
Wash wild garlic and cut into smaller pieces. Heat two tablespoons of olive oil in a pan over medium heat, add wild garlic and a pinch of salt, cook for a couple of minutes, stir the leaves until they are wilted. Remove from the heat.
Toast slices of bread till crunchy on the outside and soft in the middle. You can also put them in the preheated oven for a couple of minutes.
Place toasted bread onto a board drip with olive oil top with wild garlic than add caramelized onions and sprinkle with goat cheese.
Roasted Root Vegetable Crostini with Cranberry Relish
Roasted Root Vegetable Crostini, a hearty, vegetarian appetizer that even the carnivores in your family will devour!
olive or vegetable oil, as needed
3 shallots, sliced (1 cup)
1 large butternut squash, peeled, seeded, and cubed into 1 inch squares (4 cups)
1 large sweet potato, peeled and cubed into 1 inch squares (2 cups)
8 oz brussels sprouts, halved
8 oz mushrooms, cleaned and sliced
2 parsnips, peeled and sliced (2 cups)
8 oz fresh cranberries
zest and juice from one orange
2 tsp granulated sugar
2-4 tbsp vegetable or olive oil
1 french baguette loaf, cut into 1 inch thick slices
Roast your vegetables:
Preheat oven to 400 degrees. Toss vegetables with 2-4 tsp of olive or vegetable oil (whichever you have on hand) and a generous pinch of salt and pepper. They should have a nice coating but not be dripping with oil. Spread vegetables out on one or two cookie sheets. You want them in an even, flat layer to ensure nice browned edges.
Roast vegetables for 20-30 minutes, tossing once after 10 minutes.
Make the cranberry relish:
Add the cranberries, orange zest, orange juice, and sugar to your food processor and pulse 4 or 5 times, or until evenly diced. Let the mixture sit for at least five minutes before adding any additional sugar (it sweetens up as it sits!).
Toast your bread:
Brush both sides of your bread slices with oil, then either a) carefully arrange your bread slices directly on the oven rack or b) place them in a large, ungreased cookie sheet before putting them in the oven. Toast for 10 minutes, flipping once if using the cookie sheet, or until nicely browned.
Spread one teaspoon of relish onto each of the toasts, then top with roasted vegetables.
Save some time and prep as much of this as you can the night before! Slice the baguette and place slices in a ziploc bag. Cut up all the vegetables and store them in an airtight container in the fridge. Up to two days ahead, make the cranberry relish and store in fridge.
Salsa Verde Chicken Tortilla Soup with Smoked Paprika
Salsa Verde Chicken Tortilla Soup – just what the doctor ordered when you’re fatigued, crazy busy or simply want to put your feet up and still enjoy a tantalizing bowl of hearty fiesta salsa verde soup.
Cook time: 8 hours
Total time: 8 hours
Serves: 6-8 Ingredients
Salsa Verde Chicken Tortilla Soup
1 1/4 pounds chicken breasts (frozen is fine)
4 cups chicken stock
2 cups salsa verde
2 (14.5 oz) cans cannellini beans, drained and rinsed
1 (15.25 oz) can sweet corn, drained and rinsed
1 zucchini, peeled, sliced and quartered
1 large poblano pepper, seeded and chopped
1/2 onion, diced
4 garlic cloves, minced
1/4 cup lime juice
3 tablespoons honey
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 – 1 teaspoon chipotle powder*
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 6” corn tortillas
Salt and pepper
Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
Meanwhile, slice tortillas into 1/2″ strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
When ready to serve, taste soup and add additional salt, pepper, honey, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.
A butter mixture with fresh sage, garlic, and salt makes this turkey super moist. Bringing the turkey before roasting gives it tons of flavor. An easy roast turkey recipe for a beginner. Yield: Serves about 7-8 people
Ingredients For the brine:
1 and 1/2 gallons of water (24 cups)
1 cup kosher salt
1 cup brown sugar
1 and 1/2 tablespoons peppercorns
3 bay leaves
3 cloves garlic, mashed and roughly chopped
3 tablespoons fresh rosemary, roughly chopped*
3 tablespoons fresh parsley, roughly chopped
3 tablespoons fresh sage, roughly chopped
3 tablespoons fresh thyme, roughly chopped
For the butter rub:
1 cup (2 sticks) salted butter, softened to room temperature
1 large bunch of sage, chopped fine
2 cloves garlic, crushed and minced
1 and 1/2 teaspoons salt
For the Turkey:
1 12-14 pound turkey, fresh or frozen and thawed
5-7 carrots, peeled and roughly chopped
1 large stalk celery, roughly chopped
1 apple, quartered
1 onion, quartered
2-3 sprigs thyme
2-3 sprigs rosemary
2-3 sprigs sage
1 Pop Up Disposable Cooking Thermometer
a huge pot to boil the brine
a huge pot/bucket to brine the turkey in
turkey oven bag
large roasting pan with roasting rack
kitchen twine, if your turkey is not trussed
If you are using a frozen turkey, thaw it in the fridge for a few days before you brine it. Allow one day of thawing for ever 5 pounds of meat. Do not brine a frozen turkey. (It won’t absorb the brine).
Several hours or even the day before you want to brine the turkey, cook the brine. You need time to let it cool down completely; a warm brine will make the turkey absorb too much salt.
To make the brine, combine all ingredients in a very large pot and bring to a boil over high heat. Cook for 3-5 minutes or until the sugar and salt are dissolved. Turn off the heat. Let cool to room temperature, and refrigerate it if you are not using it right away.
Unwrap your turkey in a clean sink. Remove the neck, which is usually in the main cavity, and the giblets, which are usually in a bag in the other end. (Save for turkey gravy/turkey stock.) Rinse the turkey with cold water.
Place the turkey in a large pot or bucket and cover with cooled brine. You can do this in a turkey oven bag that is well sealed (You still need a large bucket or pot for it to sit in though.) If the turkey is not all the way covered, you can add a little more water to the brine. Mine wasn’t completely covered and it was fine. Either way, be sure to flip the turkey 2/3 of the way through brining so that it brines evenly.
Refrigerate for 18-24 hours. Don’t do it much longer than that or your turkey will get mushy and taste over seasoned.
Remove the turkey to a clean sink. Discard brine. Wash the turkey with cold water, or soak it in a plugged up sink for 15 minutes. You want to make sure to get all the brine off of it. The brine has already done it’s work to tenderize the turkey meat, you don’t need the salt on the outside.
Remove your turkey from the sink and pat dry with paper towels. (Clean your sink with bleach). Do your best patting it dry, you may need to keep grabbing more paper towels.
Wash your hands and make the sage butter. Add the 2 sticks butter to a medium bowl. Finely chop the sage on a cutting board. Crush and mince the garlic and place it on top of the chopped sage. Sprinkle with 1 1/2 teaspoons salt. Use the side of a chef’s knife to smash the sage, garlic, and salt together until everything is incorporated. (See photos below)
Add the mixture to the bowl with the butter and combine.
Use your hands to separate the skin on the turkey breast from the meat. This is easier said than done. You will have to break apart some membrane-y feeling stuff and you have to be pretty forceful. Try not to tear the skin of course. I found this video helpful. Try to get your hand as close up to the neck as you can.
Once you have gotten your hand under the skin, grab a fist full of sage butter and rub it under the skin. Use a lot, maybe close to half. Rub the rest of the outside and inside of the turkey with the sage butter until it is gone. Make sure you turn the turkey over and get the back, wings, legs, etc. The butter doesn’t stick to the skin very well, but do your best.
Preheat your oven to 350 degrees F.
Now it’s time to stuff the turkey with aromatics. You won’t be eating the stuffing, it’s just for flavoring. If your turkey is trussed with plastic, carefully remove the turkey legs from the plastic so that you have easier access to the cavity. Stuff in 1 roughly chopped carrot, the celery, apple, onion, thyme, rosemary and sage. Return the turkey legs to the plastic trussing, or tie together with kitchen twine.
Add the remaining carrots and 2 cups of water to the bottom of the roasting pan, underneath the rack.
Tuck the wings under the back of the turkey, like it’s got it’s arms behind it’s head laying out on the beach. (Here’s a good demonstration.)
Insert your Pop Up Thermometer if your turkey doesn’t already have one. Push it all the way in to the thickest part of the breast.
Get someone to hold open the turkey bag for you while you place it in.
Place the bagged turkey on a rack in a roasting pan, on top of the carrots. Seal the bag and cut a few slits in the top. Place the roasting pan on the lowest rack of your oven. Make sure your thermometer is visible through your oven window.
Set a timer for 2 hours and 15 minutes. After that, check your turkey every 5 minutes to see if the thermometer has popped up.
Remove the turkey from the oven and let it sit without opening the bag for at least 15-25 minutes. (This is a good time to use the freed oven for warming other dishes.)
Cut the bag open, discard the thermometer, and use old oven mitts to transfer the hot turkey to a cutting board. Discard the aromatics. Carve the turkey. I like this tutorial from Alton Brown.
Save the turkey carcass for homemade turkey stock.
*When you are buying your herbs, buy 1 (.75 oz) box thyme, 1 rosemary, and 2 sages.
This recipe can easily be doubled for a 20+ pound turkey.
Easy Delicious Recipes That Anyone Can Make Quick And Easy