Your Thanksgiving host has asked you to bring a side dish to contribute to the big meal and you have no idea what to plate up. Worry not, three Northwest chefs have shared their favorite side recipes for Turkey Day and even included a wine recommendation to add to the pot. All you have to do is hit the grocery store before the mobs do on Wednesday.
Smashed Rutabaga & Potatoes
Recipe by Executive Chef Janine Doran | Cafe Flora | Seattle
GO-TO DISH: “I love this dish because it’s taking classic Thanksgiving potatoes up a level with the addition of earthy rutabagas that compliment the flavor and texture of potatoes when mashed or pureed. Swap these out for your regular potatoes and pair with your favorite gravy for a new go-to side dish.”
PAIRING: “I would pair 2014 Radicle Vine Pinot Noir by Lady Hill in Willamette Valley with Thanksgiving dinner and our smashed rutabaga and potatoes. It’s lighter in body and and softer on the palate, it pairs well with the heavier items and warm spices served at Thanksgiving.”
1 pound rutabaga peeled and cut into medium pieces
4 pounds heirloom or Yukon gold potatoes, peeled or with skin on preference
1 stick butter
¾-1 cup heavy cream
Salt and pepper, to taste
Boil the rutabaga and potatoes in separate pots until tender, about 10-15 minutes. Place in a bowl, and smash rutabaga and potatoes to work out lumps.
Heat the cream and butter in a small saucepan until the butter is melted.
Place the smashed rutabaga and potatoes in the mixer, slowly add the cream and butter and whip until thoroughly combined. Season with salt and pepper to taste.
By Executive Chef Dustin Koerner | Andina | Portland
GO-TO DISH: Papa fiambre is “a rustic and tasty mashed potato from Cajamarca [Peru] that kept peasants walking long distances through the Andes and working long hours in the fields without stopping. Papa Fiambre is the favorite meal of travelers on foot and farmers of [this region].” — “Mama” Doris Rodriguez de Platt, Andina co-founder and co-owner
PAIRING: “I really enjoy lighter bodied reds to accent these flavors. I recommend the Brick House Gamay Noir for something local or a Cru Beaujolais from France.” — Drew Duggan, Andina beverage director
2 pounds purple potatoes
1 teaspoon salt
1/3 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon garlic powder
1/2 teaspoon water
1/2 teaspoon ground cumin
1 cup chopped green onion
1/2 teaspoon dry oregano
1 teaspoon chopped mint leaves
1 teaspoon chopped parsley
Salt, to taste
1 tablespoon finally chopped green onions, parsley and mint, mixed
Over medium-high heat, cook the unpeeled potatoes with 1 teaspoon of salt in enough water to be covered. When they are tender, about 15-20 minutes, peel and mash them in chunks or cut in small size squares.
In a saucepan, heat the olive oil over medium and add the garlic, garlic powder, water, ground cumin, green onions, oregano, mint and parsley. Add salt to taste, then mix all of the ingredients together.
When sauce is well done — no signs of water and drops of oil appear — add the cooked potatoes and mix well, tasting and adjusting salt from there.
Serve molded in a cylindrical mold and sprinkle on top mixed onions, mint and parsley.
Root Vegetable Salad
By Chef Scott Staples | Feed Co. | Seattle and Redmond, WA
GO-TO DISH: “The Feed Co. root vegetable salad is a great way to add root vegetables in a light refreshing way to the traditional turkey dinner.”
PAIRING: “Either a Côtes du Rhône, a Rosso di Montefalco from Umbria or a Rosso di Montalcino.”
2 bunches savoy spinach, washed and picked from stems
4 cups roasted assortment of root vegetables cut in 1/2-inch cubes, like parsnip, turnip, rutabaga, winter squash and sweet potato (For best results, peel, and roast each separately in olive oil with salt and pepper.)
1/2 cup maple-dijon vinaigrette (recipe follows)
2 cups crispy topping (recipe follows)
In a medium mixing bowl, dress the spinach with half of the salad dressing. Toss the warm root vegetables (they can be roasted earlier and re-heated in the oven) with the remaining dressing. Add to the bowl and mix to combine and soften the spinach slightly. Transfer to individual plates or bowls and sprinkle with the crispy topping.
1 tablespoon finely chopped shallot
1 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme leaves
1 tablespoon Dijon mustard
3 tablespoons maple syrup
1/4 cup sherry vinegar
1/2 cup canola oil
1/4 cup olive oil
Salt and pepper, to taste
Pinch grated nutmeg
Whisk the shallot, parsley, thyme, mustard, maple syrup and vinegar together in a small mixing bowl. Slowly whisk in the oils to combine and emulsify. Add nutmeg and season to taste.
1 cup brioche, diced small
1 tablespoon melted butter
Oil for frying
1 large clove garlic, thinly sliced and blanched in water
1 shallot, thinly sliced
1/4 cup sunflower seeds
2 sunchokes, peeled and thinly sliced
1 small bunch poultry herbs
1 teaspoon pink peppercorns, lightly crushed
Salt, to taste
Toss brioche in melted butter. Toast to golden brown in oven or skillet.
Heat 1/2-inch oil in a skillet to 300° F. Fry garlic and shallots separately until golden brown. Remove from oil and drain on paper towels. Next fry the sunchokes until golden brown and drain.
Pick herbs from stems. Fry in oil for 10-15 seconds then remove and drain on paper towels.
Add all topping ingredients together and toss to combine. Season with a little salt to taste.