Unusual turkey side dishes

Photo credit: Urbanite

By Lucy Cohen Blatter

lucy.blatter@am-ny.com

While cranberry sauce and stuffing are sure-fire hits on Thanksgiving, there are other simple side dishes that can turn a traditional meal into a sensational one. In the revised tenth anniversary edition of Mark Bittman’s “How to Cook Everything,” the New York Times columnist provides a list of “28 Crowd Pleasing Thanksgiving Side Dishes You May Not Have Considered.” Here, two unusual sides that are as easy as they are delicious.

CARROT SALAD WITH CUMIN

1 ½ pounds carrots, grated

Juice of 2 oranges

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin, or more to taste

Salt and freshly ground black pepper

1. Use the julienne disk of a food processor to cut the carrots into the fine shreds or cut into 1/8-inch slices.

2. Whisk together the juices, olive oil, and cumin; sprinkle with salt and pepper and pour the dressing over the carrots. Toss, taste and adjust the seasoning, and serve.

ALTERNATIVES

Beet salad with cumin: Cook the beets, peel, and slice. Substitute 1 clove garlic, minced, with the orange juice.

Whole baby carrot salad with cumin: Substitute 1 ½ pounds whole baby carrots for the grated carrots. Skip step 1. Trim the green tops and halve the carrots if they are on the big side (longer than 4 inches); steam or boil the carrots until barely tender (you want a bit of crunch here), then shock and pat dry. Proceed with the recipe.FENNEL BAKED IN STOCK

Other vegetables you can use: celery, leeks, or onions.

1 large or 2 small fennel bulbs, trimmed and sliced

2 cups any stock, more or less

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 cup bread crumbs, preferable fresh

½ cup freshly grated Parmesan cheese

Chopped fresh parsley for garnish

1.Heat the oven to 375 degrees. Put the fennel slices in a gratin or similar ovenproof dish. Pour in enough stock to come to a depth of about ½ inch. Drizzle with olive oil and sprinkle with salt and pepper. Top with bread crumbs and the Parmesan if you’re using it.

2. Put in the oven and bake, undisturbed, until the fennel is tender (a thin-bladed knife will pierce it with little or no resistance) and the top is nicely browned, 45 to 50 minutes. Add more liquid during baking if the dish gets dry. Serve immediately or keep warm in the oven for up to 30 minutes. Garnish with parsley before serving

ALTERNATIVES

Fennel baked in orange juice: Substitute 1 cup freshly squeezed orange juice for half the stock. Omit the Parmesan and add 1 tablespoon fresh thyme leaves and/or ½ cup chopped almonds, hazelnuts, or pecans.

Fennel with onions and vinegar: Add 1 medium onion, sliced, 1 tablespoon chopped garlic, and 2 tablespoons sherry, balsamic, or other flavorful vinegar. Omit the bread crumbs if you like and substitute 1 tablespoon chopped fresh marjoram or oregano leaves (1 teaspoon dried) for the Parmesan.

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