Thanksgiving Tips from a Pro: Side dish sensations "rooted" in tradition
TAHOE/TRUCKEE, Calif. – Mix tradition with new techniques to add a fresh twist to Thanksgiving favorites.”Each family is different, but we all share a root in certain traditions,” said Standards of Excellence Chef Rachelle Boucher. “My Celery Root, Potato & Apple Puree and Savory Butternut Squash & Herb Crumble are easy to make in advance, perfect for all ages and a compliment to all Thanksgiving feasts! These recipes work especially well by using a convection oven, such as KitchenAid or Wolf, which bakes ingredients all the way around with a flawless result each time.”Savory Butternut Squash & Herb CrumbleIngredients:4 pounds of squash, (approx. two small) peeled and cut into 1/2 inch cubes, olive oil, salt and pepper, nutmeg, shallots, parsley, vegetable or chicken stock.For the topping: flour, sugar, thyme, salt, butter, eggs and ice water.Directions:Toss the squash with 3 tablespoons of olive oil and place on parchment-lined sheet pan. Roast in convection oven at 375 for about 25 minutes until browned and soft (400 in a conventional oven). On the cook top, saute the sliced shallots with 1 Tbsp. olive oil until translucent. Toss squash and shallots into a large bowl, add parsley and stock, season with salt, pepper, and nutmeg, mix and divide into small buttered dishes or a medium-sized baking dish. Cover with foil and bake until tender about 25 minutes.To make the crumble, put flour, sugar, thyme and salt into a medium bowl, stir and add cold butter, mixing with your fingertips to resemble coarse meal. Keep the butter cold! Whisk yolks with 3 tsps. ice water and add to flour until just combined, adding just a bit more water if needed. Refrigerate squash and topping.Before serving, divide topping over dishes and bake again for about 30 minutes or until topping is golden brown.Celery Root, Potato & Apple PureeIngredients:Potatoes (1 1/2 lbs.), celery root (2 lbs.), 2 Granny Smith apples, butter, nutmeg, salt, pepper to taste. Optional: 1/4 cup heavy cream, 1/2 cup broth.Directions:Prep celery root by cutting in half on a separate cutting board as the crevices hold dirt. With the flat side down, trim away all of the skin.Simmer potatoes and celery root with peeled, quartered Granny Smith apples. Drain potatoes and place back in the warm pan to dry out. Reserve about 1 cup of water from the celery root pot and drain. Puree with a food mill or ricer. Add cream and broth to thin as you like, add butter and season with nutmeg, salt and pepper. To prepare in advance, add extra broth and re-heat gently.- For more recipes and tips from Chef Rachelle Boucher, please visit http://www.chefrachelleboucher.com
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