Easy Thanksgiving treat
Print Edition
It’s not so much that anything about Thanksgiving is all that difficult to cook (unless you’re attempting a “turducken” — first stuffing a duck with a chicken and then a turkey with that duck.) No, it’s just that there’s so much of the darn stuff.
The bird itself, of course, then stuffing and gravy, green bean casserole, yams, creamed corn, potatoes ... The list goes on and we haven’t even come to dessert.
So around this time of year, reliable, tasty — and easy — recipes are worth their weight in gold. So why put yourself under any more pressure when these quick sides are simple to whip and sure to give everyone around the table a reason to give thanks?
Ingredients
For the potatoes
1 kg of desiree potatoes;
3 tablespoons of unsalted butter;
3 tablespoons of cream;
3 tablespoons of milk;
Salt
For the bacon
500 g of Brussels sprouts;
4 slices of raw bacon, chopped;
4 shallots, chopped into small pieces;
4 cloves of garlic, crushed;
1 teaspoon of your favorite herbs (such as Herbes de Provence and oregano);
Water;
Salt & pepper
• Easy creamy mashed potatoes
Instructions
1. Wash the potatoes then peel them and cut into quarters. Boil the pieces in salted water until they become soft — around 20 minutes. Make sure to check by poking them with a fork — no one likes an under-cooked potato.
2. When the potatoes are ready, drain and then tip into a large bowl. Mash them with a potato masher, adding the cream, the butter and milk. You want everything to be mixed together well for a velvety soft texture with absolutely no lumps.
3. Season to taste and serve immediately.
• Brussels sprouts with bacon
Instructions
1. Heat a pan over a medium heat, add the chopped bacon pieces and fry until they begin to brown — it should take around 5 minutes. Remove most of the bacon pieces from the pan and place to one side but leave a few pieces in there, along with the oil.
2. Return the pan to the heat and add the shallot and garlic. Saute for 2-3 minutes. Add the washed Brussels sprouts and herbs and fry for another 2-3 minutes. Now add enough water to cover the Brussels sprouts and bring everything to the boil.
3. Continue to cook over a low heat until the sprouts are soft (but not too soft) and the water has evaporated. It should take around 20 minutes. Be sure to keep an eye on the pan, stirring occasionally and adding extra water if necessary.
4. Finally, take the pan off the heat, add the bacon and season with salt and pepper.
Recipe by FIELDS (www.fieldschina.com)
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