In The Kitchen: Thanksgiving Side Dishes

Chef Nick Rabar from Avenue N joins us before competing against Bobby Flay tonight on Food Network!

Creamed Swiss Chard with Maple Bacon

Creamed Swiss Chard with Maple Bacon
1 bunch Swiss Chard
1 each Vidalia Onion, medium size, sliced
1 cup Heavy Cream
¼ teaspoon Kosher Salt
1/8 teaspoon Nutmeg
2 Tbls. Canola Oil
2 Strips Applewood Bacon, rendered and glazed with maple syrup
1 Tbl. Butter, unsalted

Directions:
In a large shallow saucepan over medium-high heat, add oil and sauté onions until caramelized. Add butter then sauté swiss chard and season with salt. Add cream and reduce by half, season with nutmeg. Fold in Maple bacon at last minute to keep crisp.

Amish Corn Casserole

Amish Corn Casserole with Cheddar & Thyme
3 Corn, Shucked, Removed From Cobb
½  Vidalia Onion, Small Dice
1 cup Cream
1/2 cup Cheddar Cheese
1/4 cup Sugar
1 Tbl. Kosher Salt
1 Tbl. Thyme
½ cup Bread Crumbs, in food processor with butter and parmesan

Directions:
In a 4qt. Sauce Pan, lightly sauté corn but do not brown. Add corn, cream, sugar and salt. Cook for 30 minutes on low heat until corn is softened. Fold in cheese and thyme, place in a casserole dish and top with breadcrumbs. Bake at 450 degrees for 10-12 minutes until lightly browned on top.

Root Vegetable & Sweet Potato Lyonnaise

Root Vegetable & Sweet Potato Lyonnaise
1 Turnip, peeled, thinly sliced
1 Celery Root, peeled, thinly sliced
1 Rutabaga, peeled, thinly sliced
2 Sweet Potatoes, peeled, thinly sliced
2 Sweet Onions, peeled, julienne
2 Garlic Cloves, minced
1 stick Butter, chopped
1 Tbl. Kosher Salt
2 Tbls. Parsley, washed

Directions:
Preheat oven to 425 degrees. Lightly rub an oven safe casserole dish with butter and place a thin layer of turnip, then celery root, onion, rutabaga, sweet potato and butter. Repeat gently seasoning with salt as you do. Bake for 25 minutes until golden brown and garnish with parsley.

Comments are closed.