I was very much looking forward to this dinner since we had lamb with my family for Thanksgiving. Nothing says Fall like turkey! We had a great meal in A&J's brand-spanking new house, which hopefully will host many more such dinners long into the future. Given the meal it produced, the kitchen works just fine!
While I love 'traditional' dinners that feature familiar flavours and dishes, I also like to experiment and try new things to keep special meals interesting. I love that we had roasted potatoes with our turkey instead of the more typical mashed, since it made me think to try a Parsnip Crumble recipe I've had earmarked in my recipe book hungry for comfort, which I've mentioned in a previous post.
Parsnip Crumble has the consistency of mashed potatoes, so I thought this dish would make a perfect complement to the roast potatoes - no competing with mashed. To make parsnip crumble you basically peel and chop 4-5 medium parsnips, boil them for 20 minutes, then mash them with butter and sour cream. Top them with an oat/brown sugar/flour/butter/nutmeg crumble mixed with fresh chopped cranberries. Bake in a 350 degree oven for 30 minutes and you're good to go.
I think this dish travelled well, and it tasted fine, but next time out I would add more butter/sour cream and do a better job mashing. My parsnips had lumps, which weren't necessarily bad...I just would have preferred a smoother base. Parsnips are actually quite sweet, so the addition of the butter and sour cream cuts that a bit.
I think the real star of the dinner table were the roasted potatoes. Sure, they made a complete mess of a couple of baking pans, but the men were up to the challenge of soaking, chipping and generally rehabilitating said pans. Or at least I think they were. I wandered off after doing some (light) after-dinner dish duty to the more delightful task of hanging out with my niece for some girl talk. Luckily I was able to get the recipe for the roasted potatoes from my SIL so I can attempt to replicate their wonderfulness. They are an Ina Garten recipe from Food Network:
Rosemary Roasted Potatoes
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves