My friend Anita's daughter, Melanie, just posted this
yummy root vegetable recipe on facebook.
I had to try it! All the ingredients were in my fridge.
I made a small batch for the farmer and I today and
it did not disappoint. So flavourful and pretty.
Adapted from Melanie's recipe:
2 medium parsnips - chopped
2 medium carrots - chopped
½ turnip – chopped
1 large onion – chopped
3 stalks celery – chopped
Cook above in pot with 1-2 cups of water for 10 minutes till tender (turning down to simmer after it begins to boil).
Drain and save ½ Cup liquid in a small dish (I used my 2 cup glass measuring cup)
Put veggies into a buttered casserole dish
Add to the liquid:
½ Cup sugar
3 Tbsp. butter
½ tsp. salt
½ Tbsp. corn starch
1 tsp. nutmeg
Several grinds of pepper
Boil/microwave till thick and pour over veggies
Cover and bake at 350 for 20 minutes.
Melanie notes - she always doubles this recipe but not the sauce. She makes this ahead and then reheats it in a crockpot for their family's camping Thanksgiving Dinner! Yum....
This may well become a new tradition for Thanksgiving Dinner
for our family too. I will make this again for sure.
Now, the other new thing I made this week was a Ricotta Pumpkin Cheesecake.
Unfortunately it cracked!
Hoping it tastes better than it looks.
In hind sight it probably cracked
because I took it out of the oven too soon and it cooled too quickly?
I may also have baked it a tad too long. Other hints on line are that you should bake it in a water bath to prevent cracking.
Have you ever made a Ricotta Cheesecake?
I hope this fix will do the trick ....
Pumpkin whipping cream sprinkled with pumpkin pie spice.
(extra topping saved for tomorrow morning's pumpkin latte)
Tomorrow our extended family will gather for a Thanksgiving Dinner/Feast.
My small contribution - homemade bread, pumpkin cheesecake, and
We have SO MUCH to be thankful for ....
Till next time - Happy Thanksgiving to all my Canadian friends and family