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Three Favorite Thanksgiving Trimmings!

Posted By brosbottom On November 20, 2019 @ 6:11 pm In Food News | 2 Comments

 Mashed Sweet Potatoes and Turnips with Apple Date Relish

1 1/2 pd sweet potatoes, peeled and cut into 1-inch dice (about 4 1/2 to 5 cups)
1 1/4 pd turnips (white turnips with purple hued tops), peeled and cut into 1-inch dice (about 4 generous cups)
3 tbsp unsalted butter, diced
Kosher salt

Apple Date Relish
2 tart medium cooking red apples, such as Honey Crisp or Pink Lady, not peeled
2 tbsp unsalted butter
1/2 cup pitted Medjool dates, halved lengthwise and cut into 1/2-inch pieces
1/4 cup light brown sugar, packed
1 tbsp fresh lemon juice
1 to 2 fresh sage sprigs for garnish, optional

1.In a 5- to 6- quart pot with a lid, combine sweet potatoes and turnips, and then add enough water to cover by 2 to 3 inches plus 2 teaspoons salt. Place pot over high heat, and when water comes to a boil, reduce heat to a good simmer and cover with lid. Simmer the vegetables until tender when pierced with a sharp knife, 12 to 15 minutes. Drain vegetables well in a large colander and return them to the pot.

2.Stir 3 tablespoons butter into the vegetables and add 1/2 teaspoon of salt. Mash the vegetables using a potato masher, or for a smoother texture, use an immersion blender to puree them. Taste and season them with more salt as needed. Cover pot loosely with lid set slightly ajar. (Vegetables can be prepared 1 day ahead; cool, cover, and refrigerate.
Reheat in a micro-bowl following manufacturer's directions.)

3.For Apple Date Relish, quarter apples lengthwise, then core and remove stems. Cut quarters into 1-inch dice. In a medium, heavy skillet set over medium heat, heat butter until melted and hot. Add the apples, dates, and brown sugar. Cook, stirring, until sugar has dissolved, and apples are just tender, 4 to 5 minutes. Stir in the lemon juice. (Apple Date Relish can be made 1 day ahead.  Reheat in a skillet over medium low heat.)

4.To serve, mound the hot vegetables in a serving bowl and garnish the top with several tablespoons of the relish, and if desired with a sprig or two of sage. Serve remaining relish in a small bowl with a spoon for garnishing each serving. Serves 6.

Copyright Betty Rosbottom 2019



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