Page 16
November 25, 2015
F OOD
Mixed Mashed Root Vegetables
Perfect Roast Turkey
Total time is about 3 hr 20 minutes, making about 8 to 12 servings.
Directions:
Ingredients:
1. Preheat the oven to 350 degrees
F.
2. Take the giblets out of the tur-
key and wash the turkey inside
and out. Remove any excess fat
and leftover pinfeathers and pat
the outside dry. Place the turkey
in a large roasting pan. Liberal-
ly salt and pepper the inside of
the turkey cavity. Stuff the cavity
with the thyme, lemon, 1 onion,
quartered, and the garlic. Brush
the outside of the turkey with the
butter and sprinkle again with salt
and pepper. Tie the legs together
with string and tuck the wing tips
under the body of the turkey. Peel
and slice the remaining onions,
toss them with olive oil, and scat-
ter them around the turkey.
3. Roast the turkey for 1 hour.
Toss the carrots, potatoes, and fen-
nel with the olive oil and add to
the roasting pan. Return the pan to
the oven and continue to roast for
about 1 1/2 hours more, or until
the juices run clear when you cut
between the leg and the thigh. Re-
move the turkey to a cutting board
and cover with foil for 20 minutes.
Stir the vegetables and return the
pan to the oven. Continue to cook
the vegetables while the turkey
rests. Slice the turkey and serve
on a platter with the roasted veg-
etables.
• 1 (12 pound) fresh turkey
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 3 Spanish onions
• 1 head garlic, halved crosswise
• 4 tablespoons melted butter
• 1/4 to 1/2 cup good olive oil
• 8 carrots, peeled and cut in 2-inch
chunks
• 10 red new potatoes, quartered
• 3 heads fennel, fronds removed,
and cut in wedges through the core
Sweet Street Food Cart
New location 15th and Alberta
call 503-995-6150 to place order
Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm
Wednesday Special: 3 Wings $2.00
Friday Special: Rib Sandwich, Beef or Pork, $4.00
Ingredients:
• 3 pounds assorted
root vegetables, such
as carrots, parsnips,
turnips, and rutabaga,
coarsely chopped
• 4 garlic cloves
• 1 teaspoon salt
• 2 cups Greek yogurt
or heavy cream
• 1/2 cup (1 stick)
unsalted butter/
margarine
• 1 handful fresh thyme
sprigs
• 1 handful fresh
rosemary sprigs
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1 bunch fresh chives, chopped
• Extra-virgin olive oil
Directions:
1. Place all the vegetables and garlic in a large pot and fill with cool
water to cover; season with a teaspoon of salt. Bring to boil over
medium heat and simmer for about 30 minutes, until the vegetables
are very tender.
2. While the vegetables are cooking, combine the yogurt, butter, and
herbs in a pot and heat over low flame to melt the butter and infuse
the herb flavor into the cream - do not allow to boil. Shut off the heat,
cover, and let steep until needed. When ready to use, remove the herb
stems and the bay leaves.
3. Drain vegetables and put them into a large mixing bowl. Mash
with a potato masher. Stir in the warm cream mixture and mix until
the liquid is absorbed and the vegetables are smooth; season with salt
and pepper. Put the mashed root vegetables in a serving bowl, garnish
with chopped chives and drizzle with a healthy dose of olive oil.
Note: For a fancier dish, seperate the vegatables and mash seperately,
then put them side-by-side in a dish (or a spiral pattern).