"Bob" > wrote in message
...
> Elisa wrote:
>
>> Anyone have any tried and true, but awesome (read: not green bean
>> casserole) vegetable recipes to go with the Thanksgiving meal?
>
> Simply roasted vegetables can be awesome. Just cut up some bell peppers
> (whatever color you like), onions, carrots, and squash, toss with a little
> bit of olive oil, sprinkle with salt and whatever herbs you like, and
> roast
> in a hot (375-400F) oven until they start to caramelize. Serve hot or room
> temperature.
>
> If you want something more elaborate, try this recipe (which is awesome,
> but
> very rich) from the _Greens_ cookbook:
>
> White Winter Vegetables Baked in Cream
>
> 2 to 3 medium leeks, white parts only
> 1 fennel bulb
> 4 to 6 small red potatoes and/or turnips
> 1 celery root
> 1 clove garlic, crushed
> Salt
> White pepper
> 8 to 10 branches fresh lemon thyme or 6 branches thyme, the leaves removed
> from the stems
> 2 cups heavy cream or half milk and half cream
> 5 tablespoons butter
> 1 cup coarse bread crumbs
>
> Slice the leeks into 1/4-inch rounds or strips about 2 inches long, and
> wash
> them well. Quarter the fennel bulb, trim away most of the core, and slice
> it lengthwise into pieces about 1/4 inch thick. Peel the potatoes or
> turnips, and slice them into rounds 1/8 inch thick. Cut away the gnarly
> surface of the celery root, cut it into quarters, and slice it thinly. If
> it is not to be used right away, cover it with water that has been
> acidulated with a few spoonfuls of lemon juice or vinegar.
>
> Preheat the oven to 375ºF. Butter the bottom and sides of a baking dish,
> and rub with the crushed garlic clove. Layer half of the vegetables in the
> dish, and season them with salt, freshly ground white pepper, and the
> lemon
> thyme or thyme leaves. Make a second layer with the rest of the
> vegetables,
> and season them as well. Add the cream, or milk and cream, and dot the
> surface with small pieces of butter, using about 2 tablespoons in all.
> Lay
> a piece of foil loosely over the top and bake.
>
> Melt the rest of the butter, and toss it with the bread crumbs. Remove
> the
> gratin from the oven after half an hour, take off the foil, and cover the
> surface with the bread crumbs. Return the gratin to the oven and continue
> baking until the vegetables are tender, about another half-hour. Remove
> the
> gratin from the oven and let it rest 5 to 10 minutes before serving.
>
> NOTE: I've made this with lots of vegetable combinations. I particularly
> like to substitute carrots for the fennel; it takes about two carrots to
> make a volume equal to one fennel bulb.
>
>
> Bob

Ok, what is a fennel bulb Bob? I looked for one in the store today for the
cauliflower recipe and couldn't find it. I assume that it is in the produce
section near the garlic and onions, since it is a bulb? I ended up buying
fennel seed and that was still good!!!!!!!

P.S. Thanks for the recipe!

Elisa
>
>