Wednesday, November 19, 2014

Liver loving Thanksgiving sides.

I was having a conversation with my lovely friend Victoria (not her real name, just to protect her identity) about traditional accompaniments for the Thanksgiving Turkey. We both are traditionalists, in the sense that we like Sage and Onion stuffing, as opposed to the Yam, Focaccia, Bacon, Cinnamon, Marshmallow and Maple Syrup monstrosities that are prevalent over here.
It is always an overload in the US and a possible ride to the A&E can not be over ruled.
My challenge was to come up with something simple, tasty, liver friendly and marshmallow free.

I know I have used golden beets before, but they are one of the best and healthiest veggies around. combined with the humble Brussels Sprout, and a handful of Walnuts, you have a side dish worthy of moist Turkey, Mashed Potatoes and Gravy.

Choose medium sized firm sprouts and cut them in half. Steam them and cool in cold water to keep them green, yet still firm.
Set to one side.

Boil the beets, skin on.They are done when you can push a sharp knife into the middle with a little force. Once cool, the skins can be removed easily with your fingers. Cut them into wedges like this.

Prior to serving, toss the beets, walnuts and sprouts together in a saute pan with Olive Oil, some fresh Thyme and then season to your taste.


Easy peasy and not a marshmallow in sight.............