Thanksgiving is right around the corner! To help fill your table with the best of the season, we’ve asked Jonathan Waxman, chef/owner of Adele’s (Nashville) and Barbuto (Manhattan) to share his favorite side dish recipes. From Brussels sprouts and beets to cauliflower and kale, take a look and add some seasonal variety to your holiday menu.
“Autumn is for vegetable lovers. The colors of autumn leaves are reflected back in ruby red apples & pomegranate fruit, ruby red baby potatoes & red chard, red carrots & red spinach. I love to imagine that when humans leave the kitchen, the carrots start dancing with the parsnips, the wild mushrooms begin chatting up the beet greens, the baby potatoes slither up and pounce on the kale, the pumpkins and squash do the watsui, and the Brussels sprouts start singing the blues,” says Jonthan Waxman.
Delicata Squash Baked Pasta
- 1/2 lb. Cavatelli pasta
- 2 delicata squash – seeded and cut into half moons
- 1 onion
- 10 leaves of sage
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. heavy cream
- 1 tbsp. Parmesan cheese
- In a heavy stock pot, heat 2 qt. of salted water. Cook pasta for 5 minutes in boiling water – remove and let cool.
- Roast squash an 350 degree oven with 1/2 of the onion and 1 tbsp. olive oil – salt and pepper for 25 minutes.
- When squash is cooked, toss the pasta with squash with 1 tbsp. cream, 1 tbsp. butter and crush 6 leaves of sage, season and place in a gratin dish.
- Bake at 350 degrees for 30 minutes.
- Saute sage leaves in 1 tsp. olive oil until golden, crush and sprinkle on top of gratin and add the Parmesan cheese, serve hot.
Brussels Sprouts, Bacon, Garlic, Cream & Parmesan
- 1 pt. Brussels sprouts – washed, stemmed, cut in half
- 1/2 c. bacon, diced
- 3 cloves garlic, peeled, stemmed and smashed
- 2 tbsp. butter
- 2 tbsp. cream
- In a heavy saute pan cook the bacon with 1 tbsp. olive oil, add the sprouts and cook until golden.
- Add the butter, garlic and the cream then season. Bake in 350 degree oven for 10 minutes. Serve warm.
Roasted Celery Root, Parsnip,
Rutabaga & Beet
- 1/2 c. each — parsnips, turnips, rutabaga, beets and celery root — peeled and cut into cubes
- 2 tbsp. olive oil
- 4 tbsp. salsa verde
- 1/2 of a lemon
- In a earthen casserole add 1 tbsp. olive oil and the beets, roast at 375 degrees for 20 minutes.
- In a heavy stock pot simmer 2 qt. of salted water, add the remaining vegetables and cook 20 minutes.
- Toss the vegetables in the earthenware pot with 4 tbsp. salsa verde, and the juice of 1/2 lemon, season with salt and pepper. Serve warm or at room temperature.
- 8 oz. of raw cauliflower
- 1/4 c. minced scallions
- 1 tbsp. golden raisins
- 1 tbsp. toasted pistachios
- 1.5 tbsp. champagne vinegar
- 2.5 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. cracked black pepper
- Slice cauliflower on a Japanese mandolin.
- Mix in a large bowl with remaining ingredients.
- Season with salt and pepper.
Kale Salad with Anchovy Vinaigrette
- 1 lb. fresh kale, baby if possible, preferably dinosaur type
- 2 salt cured anchovies, rinsed, deboned & fileted
- 1 clove garlic, peeled and smashed
- 12 leaves of basil
- 1 tbsp. Dijon mustard
- Juice of one lemon
- 3 oz. extra virgin olive oil
- 1 oz. grated Pecorino Romano cheese
- Wash the kale and using a very sharp chef’s knife, julienne the kale (roll up leaves with stems and cut up as thin as possible).
- Dry kale in a salad spinner. Place in a salad bowl.
- In a blender mash together the basil, anchovies, mustard and lemon juice and blend well. Drizzle in the olive oil and combine well. Season with salt and pepper and maybe a pinch of red pepper flakes.
- Pour dressing over the kale, enough to coat the leaves well. Use both hands to crush the kale as hard as you can (think of someone who has done you wrong) and really massage the dressing into the leaves. Sprinkle with cheese then toss together and serve.