Thanksgiving is almost here. Although I don't really celebrate it I like the idea of a perfectly cooked turkey with fruit stuffing, gravy and mashed potatoes. The latest food network magazine has already arrived and it is chock full with thanksgiving recipes. I look forward to cooking my very first full sized turkey!
You may or may not already know this but my absolute favorite food in the whole world is potatoes in any which way shape or form pretty much. So of course the one thing I am most excited about is the mashed potatoes.This version is certainly colorful and very tasty. The recipe idea was inspired by a cookbook I've mentioned a million times previously called "Winter Gatherings" by Rick Rodgers.
If you are planning a big thanksgiving feast then I hope this will be a good addition to your menu. More of these great autumnal recipes coming soon so be sure to check back for those! and finally, Here's the recipe:
3 Large Yukon Gold Potatoes, Peeled
1 Large Carrot, Peeled
1 Large Parsnip, Peeled & Core Removed
1 Tablespoon Melted Margarine
A little Salt and Pepper to taste
1 Tablespoon Parve Heavy Cream/Whipped Topping
2 Large Shallots
2 Tablespoons of Flour
1/2 Teaspoon Garlic Powder
1 Teaspoon Brown Sugar
Some Olive Oil for frying
1. Start by preparing the mashed veggies. Bring a pot of water to a boil and add the 3 Yukon gold potatoes, carrot and parsnip. Allow them to cook for about 20 minutes or until they are soft enough to mash but not yet crumbling apart in the bubbling water.
2. Place the warm melted margarine in a large bowl, add the salt, pepper and heavy cream and whip it up just a little and combine with a whisk. Add the boiled veggies to the bowl and mash them with the margarine mixture. Transfer to a serving bowl when ready to serve to keep them nice and warm.
3. Now for the crispy shallots- combine the flour, garlic powder, brown sugar and a sprinkle of salt and put the mix on a large plate. Chop each shallot into thin circle slices. Take all of the layers apart and lay them out in the flour mix. Heat a non stick saute pan over a medium flame and add the coated shallots. Let them saute for 2 minutes or so or until they are nice and crisp.
4. Drain the shallots on paper towels for a few moments and then put them in in a small serving bowl to be added as a garnish for the mashed potatoes once ready to serve.
Do you have a autumn themed or thanksgiving recipe that you want to share with me and everyone else. Feel free to leave it and any other comments below. I love to hear from my readers!
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