(WJBK) - For some people, the turkey is the main attraction at Thanksgiving, and for others -- it's the side dishes. Potatoes and green beans have their reuptation as Thanksgiving staples, but Chef Kelli Lewton joined us in the FOX 2 Cooking School to give us some other ideas to set out at your Thanksgiving buffet.
You can get her recipes below. Chef Kelli is from 2 Unique Caterers & Event Planners and Purefood2U.
MAPLE TRI-COLORED ROASTED CARROTS
- 3 bunches tri-colored carrots, tops trimmed (peeled, or unpeeled)
- sea salt
- freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ¼ cup maple syrup
- Preheat the oven to 400 degrees
- Wash the carrots, trimming the tops to about 1-2 inches. Leave them unpeeled, but take a clean scrubby and give them a quick brush
- Toss carrots in olive oil as to coat them and seasoning and then roast for 10 minutes remove and brush on maple syrup, return to oven for another 5-6 minutes until they get a little caramel crunchy crust.
COUNTRY BOURBON WHIPPED SWEET POTATOES WITH; BACON, BROWN BUTTER AND CRISPY SAGE
- 5 pounds sweet potatoes, peeled and cut into medium large chunks
- 4 slices thick-cut bacon, chopped
- 15 larger sage leaves
- 1/2 tablespoon unsalted butter
- 1/2 cup whole organic milk
- 4 tablespoons brown butter
- ¼ cup tablespoons bourbon
- ½ cup dark brown sugar
- 1teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- Add the potato chunks to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 20 to 30 minutes.
- In a sauté pan over medium heat and add the chopped bacon. Let bacon brown a bit then stir in diced onions, continue to cook until onions are close to caramel in color, add bourbon and cook liquor off for an additional couple of minutes
- Remove the bacon & onion with a slotted spoon. (reserve for topping or add into potato mash if you if desired)
- Add 3 Tablespoons of butter to same skillet add the butter and heat it over medium heat.
- Add the sage leaves and cook until they are crispy, about 30 or seconds per side, remove them with a slotted spoon and place on a paper towel to drain.
- Add brown sugar and cinnamon and dissolve until melted over low heat. Remove from heat and reserve.
- Drain cooked sweet potatoes and then place, them back to the pot and mash.
- Once whipped, add butter sugar mixture milk, sea salt and white pepper to taste
- Whip the potatoes again until everything is combined. Taste the potatoes and add the sea salt and pepper, seasoning more or less if desired.
- Platter and top with fried sage and bacon/onion mixture
SWEET POTATO ANA WITH A TWIST
- 3 tablespoons butter (melted)
- 3 tablespoons olive oil
- I tsp fresh rosemary
- 3 pounds sweet potatoes (3-4 medium, peeled and sliced thinly)
- ½ cup vegetable stock
- 2 shallots (peeled and sliced thinly)
- ½ tsp seas salt
- Sprinkle of black pepper
- Preheat oven to 400 degrees F.
- Combine melted butter, oil and crushed rosemary in a small bowl. Pour ½ of the butter olive oil mix in the bottom of a 2-quart baking dish and brush onto sides.
- Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
- Cover dish with foil and roast for 1 hour, covered, until potatoes are tender. Remove foil, add asiago and roast another 10-15 minutes, until tops of potatoes are browned and crisp.