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POSTED: Wednesday, November 19, 2008

Carnelian

STOVE-TOP COOKING: When the oven's busy with the turkey, this dish can be made on the stove.

Skillet-Roasted Carrots

Adapted from Cook's Country November 2008

3 tablespoons vegetable oil
1-1/2 pounds carrots, peeled and cut diagonally in 1/2-inch slices
1-1/2 pounds parsnips or daikon, peeled and cut diagonally in 1/2-inch slices
3/4 cup water
1-1/2 teaspoons sugar
Salt and pepper, to taste
1 tablespoon minced parsley

Heat oil in skillet over medium-high heat until shimmering. Add carrots and parsnips or daikon, stirring occasionally, until golden brown, about 10 minutes.

Whisk together water, sugar and 1 teaspoon salt until sugar is dissolved. Pour into skillet, cover and cook until liquid is evaporated and vegetables are tender, another 10 minutes or so.

Season with salt and pepper; sprinkle with parsley. Serves 6.

Approximate nutritional analysis, per serving (not including salt): 180 calories, 8 g total fat, 0.5 g saturated fat, no cholesterol, 80 mg sodium, 28 g carbohydrate, 8 g fiber, 10 g sugar, 2 g protein.

TRAVELS WELL: If you're headed to a potluck, this dish is a good choice. As they cool, the yams will absorb the seasonings. Rewarm in a skillet on the stove or in a shallow baking dish in the oven.

Sweet Yams in Tarted-Up Butter Sauce

Lynne Rossetto Kasper

5 quarts salted water in a 6-quart pot
4 large yams or sweet potatoes (3-1/2 to 4 pounds), peeled, halved lengthwise and cut into 1/4-inch-thick half-rounds
» Butter sauce:
2 large garlic cloves, coarsely chopped
1/2 to 1 teaspoon Ancho or other mild chili powder or other mild chili
1 tablespoon grated orange zest
1/4 teaspoon pepper
1 generous teaspoon allspice
1/4 teaspoon salt
1/2 cup wine, cider or sherry vinegar
1 stick unsalted butter, cut in chunks
» Garnish:
Juice of 1/2 orange
2 whole scallions, thinly sliced

Bring pot of water to boil. Add yams and cook at hard bubble 10 minutes, until tender. Drain and place in serving dish.

To make sauce: Return pot to stove. Add garlic, chili, zest, pepper, allspice, salt and vinegar. Simmer over medium-low heat until vinegar is nearly boiled away, leaving just a moist film. Stir in butter until just melted. Pour over yams.

Squeeze orange juice over dish and sprinkle with the scallions. Serves 8.

Approximate nutritional analysis, per serving (not including salt from salted water): 280 calories, 12 g total fat, 7 g saturated fat, 30 mg cholesterol, 100 mg sodium, 40 g carbohydrate, 6 g fiber, 16 g sugar, 4 g protein.

Ruby

FRESH SOLUTION: A nice alternative to a tossed salad, this dish can be finished at the last minute, with the veggies roasted and dressed in advance.

Roasted Beets and Carrots with Watercress

”;The Best of America's Test Kitchens”; 2009 edition (Cook's Illustrated, $35 )

3 tablespoons extra-virgin olive oil
1/4 teaspoon sugar
Salt and pepper, to taste
1 pound beets, peeled and cut in wedges
1 pound carrots, peeled and cut diagonally in 1/4-inch slices
2 tablespoons white wine vinegar
1 teaspoon honey
1 shallot, minced (about 3 tablespoons)
6 ounces watercress, washed and trimmed (about 4 cups)

Adjust oven rack to lowest position; place rimmed baking sheet on rack and preheat oven to 500 degrees.

Combine 2 tablespoons oil and the sugar in bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss beets and carrots in mixture. Remove baking sheet from oven and carefully place vegetables on pan in single layer. (Do not wash bowl.) Return pan to oven and roast until vegetables are tender and brown on one side, 20 to 25 minutes. Do not stir.

Whisk together remaining oil, vinegar, honey, shallot, 1/4 teaspoon salt and pinch pepper in the bowl to make a vinaigrette. Toss hot vegetables with vinaigrette; let cool to room temperature. Stir in watercress. Serves 4.

Note: If using a dark baking sheet, cover with foil to prevent scorching.

Approximate nutritional analysis, per serving: 200 calories, 11 g total fat, 1.5 g saturated fat, no cholesterol, 500 mg sodium, 26 g carbohydrate, 6 g fiber, 16 g sugar, 4 g protein.

Emerald

MAKE AHEAD: These greens can be cooked days ahead and kept chilled. On the big day, finish with the last step — tossing the greens with oil in a hot skillet.

Greens with Crisp Shallots

Adapted from “;The Minimalist Cooks at Home”; by Mark Bittman”; (Broadway Books, 2000, $25)

1/2 cup vegetable oil
6 to 8 large shallots, peeled and thinly sliced
Salt and pepper, to taste
1 pound greens, washed and trimmed (see note)
2 tablespoons lemon juice

Heat oil in skillet on high (oil should be about 1/2 inch deep). Add shallots and fry, adjusting heat so oil is bubbling but not explosive. Stir, cooking until shallots are golden. Remove quickly onto paper towels. Sprinkle with salt and pepper. Reserve oil.

Meanwhile, bring large pot of water to boil and add salt. Add greens and cook until they wilt (about 1 minute for spinach; up to 10 for kale or chard). Plunge into ice water to stop cooking. (Cooked greens may be refrigerated a couple of days.)

Heat 1 tablespoon of shallot oil in skillet on medium-high. Warm greens in skillet, stirring until hot, about 5 minutes. Season with salt and pepper; toss with lemon juice and top with crisp shallots. Serves 4.

Note: Any leafy green may be used — spinach, kale, chard, collards, beet leaves, etc. Cook the stems, too, add them to the boiling water a few minutes before the leaves.

Approximate nutritional analysis, per serving (using spinach, not including salt to taste): 150 calories, 11 g total fat, 1 g saturated fat, no cholesterol, 100 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g sugar, 4 g protein.

Amber

LEAVE SOME FOR LEFTOVERS:  Make soup with the leftovers — add a quart or two of chicken broth, some chopped carrots and potatoes, and some leftover chicken or turkey.

Roast Squash with Prosciutto

Associated Press

1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon smoked paprika
2/3 cup maple syrup
4-pound butternut squash, peeled, seeded and diced (9 cups)
8 ounces prosciutto, cut or torn into small pieces
Salt and pepper, to taste

Preheat oven to 400 degrees. Line rimmed baking sheet with parchment. Whisk together cinnamon, nutmeg, paprika and syrup.

Place squash in large bowl; drizzle with syrup mixture. Toss to coat evenly. Add prosciutto; toss. Transfer to prepared baking sheet. Bake 45 to 50 minutes, until squash is light brown at edges. Season with salt and pepper. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 250 calories, 4 g total fat, 1.5 g saturated fat, 25 mg cholesterol, 550 mg sodium, 50 g carbohydrate, 6 g fiber, 22 g sugar, 10 g protein.