Thanksgiving is literally around the corner, but we’re leaving you with this last recipe for cauliflower, parsnip and roasted garlic mash! Mashed potatoes are one of my favorite thanksgiving side dishes, but this year we’re switching things up just a tad by replacing our mashed potatoes for this slightly healthier version! It’s only slightly healthier because we swap out the potato for cauliflower and parsnips, but we’re still using plenty of butter and cream to make sure this dish is still extra rich and creamy!
The roasted garlic creates a nice balance against the sweetness from the parsnips and this dish is my favorite go to “mashed potatoes” substitute! If you’re still looking to squeeze one more dish onto your loaded holiday table, I highly recommend throwing these guys into the mix! Enjoy! xx, Jenny
Cauliflower, Parsnip and Roasted Garlic Mash
Serves 6 to 8
4 large parsnips, peeled and chopped into bite-sized pieces
2 heads cauliflower, chopped into bite sized pieces
1 head roasted garlic
1 cup heavy cream, warmed
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons minced thyme, optional
salt and pepper to taste
1. Fill a large pot with water and bring to a boil.
2. Add parsnips and boil for about 6 minutes. Add cauliflower and boil for an additional 10 to 12 minutes or until parsnip and cauliflower are fork tender.
3. Drain completely. Add roasted garlic and begin to mash mixture. Add remaining ingredients, season with salt and pepper and continue to mash until mixture is smooth and creamy.
4. Adjust seasonings and serve.
To roast garlic: Preheat oven to 375˚F. Slice off the top 1/2 inch of a head of garlic. Place garlic head on the center of a small piece of foil. Drizzle the garlic with a small amount of oil and lightly season with salt and pepper. Wrap foil around garlic and place directly onto the center rack. Roast for 30 to 35 minutes or until garlic is fork tender and caramelized. Allow garlic to cool for about 10 minutes, uncovered. Remove cloves, discard the peel and set aside until ready to use.
Thanksgiving is less then a week away and if you’re anything like me you’ve been procrastinating on what dishes to make, etc. I absolutely love stuffing. Like love love love love love stuffing!! I also don’t have it very much outside of this time of year, mostly because I forget about it, so when this time of year rolls around I just want to eat all the stuffing.
Earlier this month we showed you guys our Fig + Herb + Sausage Stuffing (hello delicious thang!), but today we have a creole cornbread stuffing for you!! This stuffing is totally decadent and totally worth having on your thanksgiving table this year. The secret is to dry the cornbread cubes out as much as possible so you still end up with stuffing with some texture, otherwise you’ll end up with something more similar to spoon bread..still super yum, but not quite what we want.
We used our pumpkin cornbread recipe for the cornbread in this stuffing. The pumpkin flavor adds a nice touch to the overall stuffing, but is still subtle enough that if you wanted to use regular cornbread or even store bought cornbread to save on a little bit of time, you totally can. Enjoy!! xx, Jenny
Creole Cornbread Stuffing
Makes 10-12 cups
1 recipe pumpkin cornbread (or 1 (8”x8”) pan of cornbread of choice), cubed and dried out
1/2 cup (1 stick) unsalted butter, softened
2 Andouille sausages, diced
1 yellow onion, diced
2 garlic cloves, minced
2 ribs celery, diced
1 poblano pepper, diced
2 ears fresh corn, kernels removed from cob
1 tablespoon smoked paprika
2 teaspoons chile powder
1 teaspoon cayenne pepper
2 tablespoons thinly sliced chives
1 tablespoon minced oregano
3 cups vegetable or chicken stock, warmed
salt and pepper to taste
1. Preheat oven to 375˚F.
2. Pour dried cornbread cubes into a large mixing bowl. Set aside.
3. Place half of butter in a large skillet and melt over medium heat. Add sausage and sauté for 4 to 5 minutes. Pour into the mixing bowl with the cornbread and set aside.
4. Place remaining butter into the skillet and add onions and garlic. Sauté for 2 to 3 minutes. Add celery and poblano and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
5. Add corn, paprika, chile powder, and cayenne and continue to sauté for 2 minutes. Stir in the chives and oregano, season with salt and pepper and pour mixture over the cornbread mixture.
6. Too mixture together. Add stock, 1 cup at a time and continue to mix until no dry spots remain.
7. Allow mixture to sit for about 10 minutes, to absorb any remaining liquid. Adjust seasonings.
8. Pour mixture into a lightly greased, 12” skillet or 9”x13” baking dish.
9. Cover with foil and bake for 25 to 30 minutes. Uncover and continue to bake for about 10 minutes or until the top has browned slightly.
10. Allow stuffing to cool for 10-15 minutes before serving.
**To dry out cornbread: Carefully cube into 1” pieces and spread onto 2 large baking sheets, in a single layer. Place baking sheets in a 225˚F oven for about 2 hours or until cubes have mostly dried out, but aren’t rock hard. Remove from oven and allow to cool completely before using or storing in airtight containers.
It’s finally begun to feel like autumn here in Los Angeles and thank goodness! I’ve totally been craving some chilly weather and now that we have it, it’s glorious! I’ve been much more welcoming of “chilly weather comfort foods” with the recent weather change and these Monte Cristo sandwiches are at the top of the list! They’re so easy to throw together and require minimal ingredients so they’re great for weekend brunch as well as weekday dinners, especially when served with a simple mixed green salad.
We’ve paired our autumn comfort dish with an iced cold bottle of Negra Modelo! Just by the look of it, some may think Negra Modelo is a dark, rich and bitter tasting beer but in fact it’s quite nice and sweet, and has the perfect amount of depth with a slightly hoppy finish. The sweet, crisp flavor of the beer is the perfect complement to a bright, rich and salty Monte Cristo! Seriously, they’re so good together!
We’re also serving up our sandwiches with a side of sweet and tangy cranberry jam, because ‘tis the season, right?! If you’re looking for a totally satisfying meal that isn’t difficult or fussy, we recommend this hearty sandwich; and try pairing it with an iced cold Negra Modelo that’s pleasantly light on the palate with great flavor, we guarantee it’ll be a hit in every household!
Monte Cristo Sandwich with Cranberry Jam
Makes 1 sandwich + 1 1/2 cups jam
6 ounces fresh or frozen cranberries
1 lemon, zested and juiced
3/4 cup granulated sugar
2 slices hearty white bread or sourdough
2 ounces sliced deli ham
2 ounces sliced deli turkey
2 slices Swiss cheese
3 large eggs, beaten
1/2 cup whole milk or half&half
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3 tablespoons unsalted butter
1. Cranberry jam: Place all ingredients into a small saucepan and stir together. Place over medium-low heat and simmer for 30 to 40 minutes, stirring frequently, or until mixture is thick and coats the back of a spoon. Remove from heat and cool completely.
2. For the sandwich: Place bread slices onto a clean surface and top with deli ham. Top ham with a slice of cheese, followed by the turkey and remaining slice of cheese. Finish with the remaining slice of bread and gently press together. In a shallow baking dish whisk together eggs, milk, salt, and pepper.
3. Place butter in a skillet and melt over medium to medium-high heat. Dip sandwich into the egg batter, both sides, and quickly but carefully transfer to the hot skillet.
4. Cook sandwich for 4 to 5 minutes or until toasted and golden brown, flip and continue to cook for 3 to 4 minutes.
5. Carefully pick the sandwich up and quickly sear all the edges (crust) of the sandwich. Transfer to a cutting board and allow sandwich to cool for about 5 minutes.
6. Cut sandwich in half and serve with a side of cranberry jam and Negra Modelo.
*This post is sponsored by Negra Modelo. Thank you for supporting our sponsors, it helps keep us going!*