Joey's Scalloped Root Veggies

I've often said that Thanksgiving Turkey Dinner is my very favorite dinner in the whole wide world. One of the reasons for this, in addition to the turkey, is all the fabulous casseroles and side dishes that go with it. Yum!
But here's the thing... sometimes those casserole are so heavy, it's no wonder everyone goes to sleep afterward. But it doesn't have to be that way! Instead of a big thick heavy cream sauce, what if we lighten things up a bit? This thought was sort of bouncing around my mind for a while, so I decided to come up with something.
I recently had some sweet potatoes, turnips, and carrots, and I thought PERFECT!
I sliced them, layered them with a delicious sauce, and then baked them. The final result has Thanksgiving written all over it!
And it has all of the flavor, but it won't send you into a food coma.
So give this one a try, even if you're not looking to lighten things. It's so good!!



3 large sweet potatoes
5 or 6 small turnips
2-3 lbs large carrots
1 stick butter
1 medium onion
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp poultry seasoning
1/2 cup flour
1-2 cups chicken broth
1/2 cup milk
1/2 cup white wine
1 cup bread crumbs + 3 tbs butter

Peel vegetables, and slice into 1/4 inch slices. Set aside.
In a large saucepan, melt stick of butter and add chopped onions.
Saute until they soften. Add seasonings and flour. Stir until the butter and flour are well incorporated, about two minutes.
Add milk, wine, and just enough broth to make it the right consistency. Stir well over medium heat until the sauce thickens.
Into a large casserole dish, ladle a little of the sauce, and then layer slices of each vegetable, with a little more sauce in between each layer. Pour any remaining sauce over the top.
Cover with foil. Bake in a 350 over for about an hour, or until veggies are tender. Just test with a fork.
Remove from oven. Remove foil.
Sprinkle with buttered bread crumbs. Place back in oven for 20-15 minutes until lightly golden. Let sit for at least 15 minutes before serving.


Tips:
These amounts are just guidelines. If you’re cooking for a small group, maybe cut back on the amounts. Of course, if you have a GIANT crowd, then double everything!
-Be sure to use enough salt and pepper. This particular combination of veggies is very sweet, so you need that salt to balance it. Feel free to add fresh herbs, if you’re so inclined. Before you layer everything, taste the sauce to see if it needs anything.
-You may not need all of the broth. Just add it a little at a time until it's a light sauce consistency. On the other hand, If the sauce is too thick for your liking, just add a little extra broth. You want it to be nice and light.
-Be sure to let it sit after the last bake because the sauce will thicken up just a bit as it cools.
-Want to use regular potatoes? Go for it!  Don't like turnips? Leave 'em out! Try parsnips instead! Any root vegetables will work!

Cider-Glazed Turnips & Apples with Sage & Bacon

 Here's another fabulous side dish that falls right in line with my latest obsession with apples and sage. It's from Finecooking.com, and I absolutely fell in love at first bite. It also fits my criteria for the perfect Thanksgiving dish because it's easy, you can do it ahead of time, and you can adjust the amounts to feed however big of a crowd you're having at your table this year.
 It's a pretty simple dish, but it really hits a lot of different notes that all work perfectly together. You have the sweetness from the apples and cider and the freshness from the sage, both of which mellow that sharp bite that the turnips can sometimes have. And we all know everything is better with bacon, right?  That just goes without saying! It makes everything rich and special enough for your holiday guests.
 The other thing that I love about this recipe is that it is cooked on the stove top, not in the oven. If you've ever cooked Thanksgiving dinner, I'm sure I don't need to tell you that oven space is precious real estate that is not always readily available when you're trying to get everything cooked and hot at the same time. Having the option of cooking something without using the oven is a life saver (not to mention a time saver as well!) You just sit it on the back burner and let it braise until everything is nice and tender, and the cider is sweet and syrupy. YUM! Oh, and if you're not a fan of turnips, I think maybe you just haven't found the right recipe for them. This could be the one to change your mind! And if you've never tried them, well, now is the perfect opportunity! Enjoy!

1-1/2 lb. small purple-top or white turnips (about 9 small)
4 slices bacon, cut into 1/2-inch pieces
2 Tbs. unsalted butter
1 cup apple cider
2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 large firm, sweet apple such as Pink Lady or Braeburn
2 tsp. chopped fresh sage


Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point. Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices. Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1  to 2  minutes.) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.


Tips:
I know I usually like to switch things around and tweak a recipe here and there, but for this one, I didn't change a thing! It's just absolutely delicious as it is. I used Honeycrisp apples, because they're my favorite. What's yours? I also didn't drain out all of the bacon fat as instructed, because... bacon.