Ok, so, I have a few little items for you guys before Thanksgiving.
First, for those of you aged 15-22, Seventeen magazine is having a terrific recipe contest where the three winners get to go to New York to cook with Rachel Ray on her show! If I was a bit younger, I’d be all about this one. I have so much admiration for those Food Network chefs that have really made cooking a cool, exciting hobby for the entire country — as family time gets more and more scarce and restaurant foods get worse and worse for us, home cooking is basically the best hobby a person can have. Also, zomg, cooking in television! Amazing.
Next, I have this recipe for you guys — and if anyone is looking for a slightly non-traditional fall recipe for Thanskgiving, definitely add this to your table. I’m in Houston spending it with my inlaws, and we’re going to be cooking up a storm tomorrow and Thursday. I’m excited to get a mix of traditional southern Thankgiving dishes, in addition to my every-year staples! But this root vegetable dish is healthy, easy and entirely without marshmallows…. which may be good or bad for you Thanksgiving purists!
And third, the winner of the Irene Jung giveaway is comment #108, Jen! I’ll be emailing later this week for your address.
And with that all done, happy Thanksgiving and safe travels everyone!
Root Veggie Side Dish Recipe
1 pound small red potatoes, peeled and quartered
1 pound sweet potatoes, peeled and quartered
1/2 pound carrots, cut into chunks
1/2 pound parsnips, peeled and julienned
1/2 pound turnips, peeled and cut into chunks
3 tbsp butter
3 tbsp olive oil
1 tbsp honey
2 tbsp cider vinegar
2 tbsp fresh rosemary
Cook vegetables in water until tender; drain. Melt butter with vinegar, honey, rosemary and olive oil; stir in the vegetables and toss to coat. Season with sea salt and freshly ground pepper. Serve.