The nicest thing about Thanksgiving is being with your family. And I do like to spend time with family and friends!
Last year I cooked for them a rather simple, but (hopefully) delicious Thanksgiving dinner!
An oven is your best friend, and I use it a lot.
I went to the Farmer’s Market and bought many vegetables in season. On the menu were roasted potatoes, roasted carrots, onions and other veggies, plus a healthy pumpkin soup, salad and a homemade apple pie as a dessert.
I also served a vegetarian Hazelnut Cranberry Roast by En Croute, as I don’t eat meat and even if you do eat meat, it is nice to “save” a Turkey this Thanksgiving. The Hazelnut Cranberry Roast was great! I added organic cranberry sauce (from a can) and it was delicious!
I also made:
Carrot & squash soup
Ingredients:
- 1 small squash
- 2 big carrots
- salt & pepper
- fresh ginger.
Directions:
cut squash in four pieces. take out seeds ( dry and roast later to make a crunchy snack). cook in water in a pan until soft, together with the 2 carrots cut in pieces. When soft, drain and take out the squash from the skin, and take of skin of carrots. cool off and put in mixer. Add crushed ginger. Mix together and warm up in pan. add a bit of salt & pepper for seasoning.
Veggies roasted in my le creuset pan
Ingredients:
- Wild small carrots
- small potatoes
- small onions
- fresh rosemary
- seasalt
- pepper
- celery cut in pieces.
- Olive Oil
Directions:
Wash and boil potatoes, carrots for a few minutes until a bit softer. Put all veggies in a pan and add olive oil and rosemary. put lid on (if you have it) and put in oven. Ready when all the veggies are soft and have a bit browned skin.
As a dessert I made the apple pie from the other post - Apple Pie.
It was so good and fun dinner with friends! What are you doing this Thanksgiving?
