The Thanksgiving Plate: A Side of Gratitude

 Photo by Quentin Bacon

Thanksgiving is the official kickoff to the season of indulgences.  Pile the plate high with 1950s cafeteria-style classics like green bean casserole, candied sweet potatoes topped with marshmallows, maybe a turkey leg and some of Aunt Susie's dressing.  During a Thanksgiving special on Food Network, one of the celebrity chefs noted holiday desserts needed to be prepared with extra flavor since everyone would already be full from dinner.  Thanksgiving is an eating marathon followed by a month of Christmas cookies, gourmet food baskets, hors d'oeuvres, baked brie, latkes, egg nog, baked brie, candy canes, and office potlucks.  No wonder we start seeing ads for weight loss programs and gyms before the first of the year!

Am I suggesting we forego all the fun; have celery sticks and quinoa, will travel?  Not at all!  Celebrations almost always center around food.  Sharing a traditional family recipe or something new from Bon Appetit with family, co-workers, and friends is a wonderful part of the season!  I'm grateful for the people in my life and all the delicious dishes they prepare.  (Though, I could do without the jello mold!) 

Temptation cannot be denied, only delayed.  Nurse a club soda by the cocktail party crudite display while your friends toast with champagne or a martini and sample hors d'oeuvres.  A few hours later, you'll be digging your spoon into that pint of Ben & Jerry's in back of the freezer or horror of all horrors, a leftover cupcake from someone's August birthday!  So, allow yourself an indulgence or two.  Better yet, bring along a delectable yet healthy dish to round out the menu!

Orange Braised Parsnips and Carrots
(From Barefoot Contessa Foolproof by Ina Garten)

1 pound carrots with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1¼ cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil

Preheat the oven to 275 degrees.

Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.

Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.

Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

Happy Thanksgiving!