Ready to talk Thanksgiving Menus? Food Design's Chef Michael Batt has a few ideas for you:
Michael Batt was recently named a winner on Food Network's "Chopped" program, but is his day job he provides great catering for clients including Ron Howard and Kathy Hilton and caters charitable events of all sizes for The American Red Cross, Paul Newman's Hole in the Wall Gang Camp, and more. He has a few favorite Thanksgiving side dishes that have proved tried and true, and Chef Batt has offered to share his recipe with us. Check out these great recipes for: Sweet Potato puree with Maple Syrup, Vanilla bean, Cinnamon & Orange; Brussels’ Sprouts with Roasted Garlic, & Roasted Baby Carrots & Parsnips with brown Sugar & Sage.
Sweet Potato Puree Recipe
· 2 Pounds of Sweet Potatoes, Peeled and sliced ½ inch thick
· ¼ Pound Salted Butter cut into 1 inch chunks (Room Temp)
· 2 Vanilla Bean split in half
· 2 Cinnamon Sticks
· 1 Orange Quartered
· 2 Bananas, Peeled and sliced ½ inch thick
· 2 Cups of Pure Maple Syrup
· 1 Cup Heavy Cream
· Salt and Pepper to taste
Cook the potatoes in a pot with Salted simmering water (be careful not to boil or the potatoes can break apart and become watery). Cook until the potatoes are soft (approximately 20 minutes). Drain the potatoes and place on a cookie sheet tray and keep warm in a 250 degree oven (this will also absorb any excess water).
In a small pot place the maple syrup with the Vanilla Bean, Cinnamon Sticks, Oranges and Bananas and bring to a simmer. Simmer for 5 minutes and remove from the heat. Allow the mixture to steep for about 20 minutes to develop all of the flavors.
Separately heat the cream in a small pot (no need to boil; just make sure it’s hot).
Carefully puree the cooked sweet potatoes in a food processor. Add about ½ cup of the heavy cream. Piece by piece add the butter until it is completely blended. Finally, place about half of the banana pieces followed by 2 oz. of the syrup. Finish with the salt and pepper making sure to add enough salt as this is very important to balance the sweetness.
Roasted Baby Carrots and Parsnips with Brown Sugar and Sage Recipe
2 pounds parsnips, peeled
1 pound baby carrots, peeled
2 tablespoons olive oil
1 tablespoon kosher salt
1 ½ teaspoon freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon chopped sage
Keep carrots whole.
Cut parsnips in half lengthwise and slice diagonally into 1 inch thick slices.
Mix carrots, parsnips, olive oil, salt, pepper in a bowl.
Empty bowl onto a baking sheet and roast for 20-40 minutes, occasionally tossing sheet, until the vegetables are tender.
Sprinkle with sage and serve hot.
Roasted Brussels Sprouts Recipe
2 pounds Brussels sprouts, cleaned and trimmed
1 head of garlic, cleaned
1 tablespoon fresh thyme
¼ cup olive oil
Preheat oven to 350
Mix Brussels sprouts, garlic cloves, thyme together by tossing in a bowl. Sprinkle salt and pepper.
Empty bowl onto a baking pan and heat until insides are tender and edges start to brown, aproxmiately 30-35 minutes.