This Thanksgiving, bring balance to the table with two dishes that complement the holiday classics.
First, a shaved Brussels sprout salad. This salad is crisp, bright and brimming with flavor.
For something warm and unexpected, try curry parsnip soup with lump crab. This soup is comforting and elevated with the delicate sweetness of crab meat.
Shaved Brussels with Castelvetrano Olives
2 large lemons
1/3 cup extra-virgin olive oil
Diamond Crystal kosher salt
Freshly cracked black pepper
1 pound Brussels sprouts, trimmed
1/3 cup Castelvetrano olives, pitted and rough chopped
1/2 cup of Parmesan or Pecorino cheese, shaved
1/4 cup of pine nuts, toasted
Method:
In a small bowl, grate the zest of one lemon. Juice the two lemons into the bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper. Set aside.
Using a mandolin or food processor, thinly slice the Brussels sprouts. Add them to a large bowl. Take the olives and cheese and add to the Brussels sprouts. Drizzle with lemon dressing. Taste and season with salt and pepper. Finish by adding pine nuts.
Curried Parsnip Soup with Crab
5 parsnips, peeled and diced very small
1 onion, chopped
6 tablespoons unsalted butter
1 quart chicken stock
1 ½-2 tablespoon curry powder
1 ¼ cup heavy cream
Lump crab meat
Fresh chives, chopped for garnish
Method:
Over medium heat, melt the butter. Sauté the onions until softened. Add the curry powder and stir until fragrant. Add the parsnips and stock. Simmer until parsnips are tender. Using a blender or stick blender, puree until smooth. Add the cream. Add the crab and warm it through. Serve immediately. Top with chopped chives.
JeriLynne Clifford is founder and owner of Hill Country Bon Vivant. Her cookbook is titled "The Vineyard Table: Cooking, Wine and Stories of Hospitality."
For something warm and unexpected, try curry parsnip soup with lump crab. This soup is comforting and elevated with the delicate sweetness of crab meat.