SPOONS UP! Time to strut your stuff! The Celebrate the Seasons Recipe Contest -- http://q.platefull.com/recipecontests/ . . .1st Prize wins $1,000, 2nd Prize $500. and 3rd Prize $250 -- fifteen winners in all. enter the followin Categories -- Falling Favorites; Best Thanksgiving; and Holiday Baking!
When a variety of different diners with their varying preferences and requirements are coming for Thanksgiving, it's a good time to get serious about sides. Carrots, parsnips, winter squash and potatoes are traditional and delicious and when served together can make a satisfying meal (for the vegans and vegetarians who pass on the bird). Parsnips are sweet and earthy that looks something like an overgrown white carrot Though the two are cousins, the flavor of parsnips is far more complex. it's sweet and a bit nutty, starchy but not mushy. It pairs nicely with carrots but is also delicious alone. Try it by itself, or pair it with carrots in many recipes calling for mashed potatoes. One of our favorites is this simple duo of mashed parsnips and carrots with lemon and herbs. Simply peel and cut the parsnips and carrots into chunks (about 2 inches big). Cover them with enough water to cover and boil until very tender when pierced with a fork (about 15 minutes). Drain and return to the pot, then mash with a potato masher and stir in a little sour cream until they are to the texture you like. Season with several squirts of fresh lemon juice, some butter, salt and lots of pepper. Cover and keep warm until ready to serve.