DAY Recipe

“I love green vegetables and always make an effort to do something special with them for dinner parties,” says Jeanne Thiel Kelley, contributing editor to Bon Appétit. “Brussels sprouts are a Thanksgiving staple at our house, and this year I’m dressing them up with colorful golden beets that I buy at farmers’ markets, as well [...]

Purchase a roasted turkey leg or whole chicken at your market. This is also a great use for leftover turkey.

Makes 2 servings.

INGREDIENTS
2 cups 1/2-inch dice skinned roasted turkey or chicken, bones reserved

3 cups unsalted chicken broth

1 bay leaf

1 [...]

INGREDIENTS

2 medium turnips , diced
1 lb turnip greens, chopped
1/8 teaspoon salt
2 cups broth
2 cups water
2 teaspoons red wine vinegar
1 teaspoon thyme
1 teaspoon onion powder

DIRECTIONS

add spices, vinegar greens and turnips to broth and water.

bring to boil.

reduce to simmer for 40 minutes.

INGREDIENTS

2 large rutabagasor turnips
6 large carrots
1/2 cup butter
1/2 cup light brown sugar
1 teaspoon salt

DIRECTIONS

Peel and chop the rutabagas and carrots. Place in a medium size saucepan, cover with water, and bring to a boil. Gently cook until tender. Drain the rutabagas and carrots, add the butter and brown sugar. Mash with a potato masher. Adjust the taste with salt and sugar.

INGREDIENTS

6 large baking potatoes
2 cups turnips , peeled
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
pimiento (optional)or parsley , for garnish (optional)

DIRECTIONS

Preheat oven to 400F and wash the potatoes very well.

Bake until fork-tender.

While the potatoes are cooking, cook the turnips and mash; heat milk.

Remove potatoes from oven; cut in half lengthwise and scoop out inside.

Add remaining ingredients and whip until light and fluffy.

Pile lightly into shells; return to oven for five minutes [...]