{"id":711,"date":"2010-11-24T01:30:15","date_gmt":"2010-11-24T09:30:15","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=711"},"modified":"2011-01-27T14:21:46","modified_gmt":"2011-01-27T22:21:46","slug":"vegetables-first-french-cooking-recipes-simple-pleasures","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/vegetables-first-french-cooking-recipes-simple-pleasures","title":{"rendered":"vegetables first"},"content":{"rendered":"

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vegetables first<\/strong><\/span><\/p>\n

When you think of the Thanksgiving meal, vegetables do not immediately come to mind. \u00a0 They are side dishes and the last thing to be eaten, if at all. \u00a0 It is time to change our perspective and give vegetables their proper place in our celebration of the harvest.\u00a0 This year, make vegetables a first course, a purposeful dish with importance as well as a<\/span> <\/span><\/em>preview of <\/span><\/span>more<\/span> <\/span><\/em>(not the only) good things to come.<\/span><\/p>\n

Vegetables first makes sense for several reasons.\u00a0 Vegetables are good for us and their texture, flavor and colors balance the bland starchy, fatty foods to follow (i.e., the mashed potatoes, stuffing, and butter-basted turkey).\u00a0 \u00a0 Additionally, eating a modest serving of vegetables first makes us less likely to overeat the subsequent things that are not so healthy (and if you are watching your caloric intake, this will help you keep your calorie consumption down as well).<\/span><\/p>\n

Below are three recipes for your vegetable \u201cfirst course\u201d. \u00a0 All are simple to make and if you do the prep work (the washing and cutting of the vegetables) the day before then you only have to roast the vegetables on Thanksgiving day (and at the same temperature you are roasting your turkey).<\/span><\/p>\n

A couple of comments about the vegetables.\u00a0 First, always buy vegetables with their tops on.\u00a0 The tops of vegetables are the first thing to decline if the vegetables are old (which is why some markets remove the tops).\u00a0 Second, do not feel committed to my vegetable suggestions but buy what is freshest in your market and take advantage of the various textures and colors of the season.\u00a0 Lastly, if you cannot decide which vegetable first course to serve, make two.\u00a0 It is no more work\u00a0 (the vegetables are all basically roasted so you can put it all on the same baking tray) and it can make things fun. \u00a0 For example, if you have 12 guests, give every other person (guests # 1, 3, 5, 7, 9, and 11)\u00a0 starter #2\u00a0 with squash, mushrooms, and onions, and remaining 6 guests starter # 1 with carrots, turnips, and beets. \u00a0 If you have a young child who is learning patterns at school this is a great way for them to practice their pattern skills by creating a pattern (i.e., ABABAB)\u00a0 to correspond with plate assignments.<\/span><\/p>\n

Keep the old traditions and add a few new.\u00a0 \u00a0 I wish you and your family a happy and healthy Thanksgiving and, of course, <\/span><\/span>je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

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vegetables first<\/strong><\/span>
\n starter #1: roasted harvest sampler
\n(with parsnip, turnip, beet, and carrots)<\/strong><\/span><\/span><\/p>\n

s<\/span><\/span><\/strong>tats:<\/span><\/span><\/span><\/p>\n

Serves 6 (3 ounce serving)
\n(approximately 106 calories per serving)<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

12 carrots (various colors)
\n6 large florets of cauliflower (white or yellow)
\n3 parsnips (cut into quarters lengthwise)
\n6\u00a0 beets (red, golden, or candy)
\n6 turnips
\n6 wedges of squash (optional)
\nolive oil (as needed)
\nkosher salt (as needed)
\nfleur de sel (as needed)<\/span><\/p>\n

how to<\/span><\/span>:<\/span><\/p>\n