This year, I was asked to bring the vegetables. My favorite fall festival dish, squash rounds stuffed with spinach leaves and topped with cranberries, hasn't gone over well the last few years, as there were too many other similar starches to compete with: soft, orange, eat with butter. This year, I tried three new dishes, focusing on crisp, crunchy, tangy and sweet flavor profiles:
|1) Mustard-glazed shallots and rainbow carrots , adapted from here: Martha Stewart |
I also added rainbow pearl onions.
|2) Brussels sprouts with a walnut-maple glaze, adapted from here: Silver Palette Cookbook|
|3) Roasted green beans and fennel with orange and almonds, adapted from here: Martha Stewart.|
I blanched the almonds myself for this dish, which means immersing them briefly in hot water to help loosen the skins, then rubbing them until the skin falls off.
What vegetable dishes do you, or your family, enjoy on special holidays?