Mark Head wrote:As opposed to traditional mashed potatoes I like to have a mash of about 2/3 potatoes and 1/3 parsnips - also I sometimes add celery root and an maybe an apple. More or less a root veggie mash (not counting the occasional apple). I this it really jazzes up a thanksgiving table and goes well with turkey and turkey gravy.
Brussel sprouts - clean and cut in half - toss in olive oil and season with salt. Through them in a warm skillet and put in a 400 degree oven for 20 minutes or so until they are browning. Given them a toss and turn about half way through the process. When that are done move to a warm platter and drizzle with good balsamico. They should be soft and nutty - the sweetness of the balsamic offsets the bitterness of the sprouts. Amazing with roasted meats or in a vegetarian meal as they have a meaty quality all their own.
Yum, Mark! Both sound really wonderful! I may need to try your mashed pre-holiday ( we already are doing two mashed....)
Deb