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Happy Thanksgiving

on November 24, 2016

It’s a week of gratitude at the Goehring household every Thanksgiving: on Thanksgiving Eve in 1987, I accepted Chuck’s proposal to marry him. Ten years ago, during the week before, we brought our corgi, Grace, to NYC from eastern Long Island. Let the confetti fall and the fireworks blaze!

Did you put anything new on your Thanksgiving menu this year? Chuck has a good eye for composition, so he asked for some color on the plate, more than just the brown of gravy, crisp turkey skin, and roasted Brussels sprouts. Cook’s Illustrated came to the rescue with a delicious recipe for carrots and parsnips with dried cranberries.

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Here’s the recipe; you’re welcome!

Serves 4 to 6

3 TBSP unsalted butter, cut into ½-inch pieces

1 shallot, minced

1 cup chicken broth

1 cup apple cider

6 sprigs fresh thyme

2 bay leaves

Salt and pepper

1 pound carrots, peeled and sliced on the bias ¼ inch thick

1 pound parsnips, peeled and sliced on the bias ¼ inch thick

½ cup dried cranberries

1 tsp Dijon mustard

2 TBSP minced fresh parsley

  • Melt 1 TBSP butter in large Dutch oven over high heat. Add shallot and cook, stirring frequently, until softened and just beginning to brown, about 3 minutes. Add brother, cider, thyme sprigs, bay leaves, 1 ½ tsp salt, and ½ tsp pepper; bring to simmer and cook for 5 minutes. Add carrots and parsnips, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook stirring occasionally, until vegetables are tender, 10 to 14 minutes.
  • Remove pot from heat. Discard thyme sprigs and bay leaves and stir in cranberries. Push vegetable mixture to sides of pot. Add mustard and remaining 2 TBSP butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with parsley, and serve.

–from Cook’s Illustrated November & December 2016 by Andrew Janjigian

From our house to yours–this galley kitchen is now Grace’s preferred napping spot, precarious for busy holiday cooks!–have a wonderful, safe, and politics-free holiday!

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2 responses to “Happy Thanksgiving

  1. So much to be thankful for! I’m grateful for your blog and happy to see beautiful Gracie. That recipe looks delicious. Happy Thanksgiving!

  2. The recipe was easy to make and easy to clean up–two more things to be thankful for! Besides old friends. Thanks, Maria!

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