Thanksgiving Side Dishes

Root Vegetable Puree

Makes about 7 cups (8 to 10 servings)

This is a nice change from traditional mashed potatoes. Adapted from a decades-old Gourmet magazine.

This can be made 1 day ahead and reheated in a casserole dish.

3 pounds russet potatoes, peeled and cut into 1-inch-thick rounds

1 1/2 pounds turnips, cut into 1/2 -inch pieces

3/4 pound carrots, thinly sliced

4 tablespoons ( 1/2 stick) unsalted butter, cut into pieces and softened

1/2 cup nonfat half-and-half

Salt

Freshly ground black or white pepper

Place the potatoes in a large saucepan and add just enough salted water to cover them by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 10 to 15 minutes or until tender. Drain the potatoes in a colander and let them stand for 5 minutes, then force them through a ricer or food mill into a large saucepan. Set aside.

While the potatoes are cooking, place the turnips and carrots in a steamer basket set over boiling water. Cover and cook for 15 minutes or until they are very tender. Transfer to the bowl of a food processor (you will have to do this in batches) and puree. Add the butter and pulse a few times until well combined.

Place the saucepan of potatoes over low heat. Add the turnip-carrot puree, stirring to combine. Season with salt and pepper to taste. Add the half-and-half and cook for a few minutes, stirring, until just heated through. Transfer to a warmed serving bowl and serve, or store in a tightly covered heatproof glass bowl. To reheat, uncover and set the bowl over a pot of 1 inch of barely boiling water, stirring occasionally, until the puree has heated through. Serve hot.

Per serving (based on 10): 182 calories, 5 g protein, 30 g carbohydrates, 5 g fat, 14 mg cholesterol, 3 g saturated fat, 91 mg sodium, 5 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

Green Beans With Roasted Garlic

6 servings

The green beans can be prepped and steamed a day ahead, then tightly covered and refrigerated, so this side dish will take just 5 minutes on the Thanksgiving day stovetop. If you opt to add the lemon juice, the beans are likely to discolor if they stand around for a while. Adapted from a recipe mentioned on the Chow magazine Web site.

1 pound green beans, trimmed and cut in half lengthwise on a slight diagonal, or use haricots verts

1 1/2 tablespoons unsalted butter

1 to 2 teaspoons roasted garlic puree*

1 teaspoon toasted ground cumin*

Salt

Freshly ground black pepper

Juice of 1/2 lemon (optional)

Working in batches, steam the green beans in a steamer basket set over a large pot of barely boiling water for 5 minutes or until they are just crisp-tender. (At this point, the beans can be cooled, covered and refrigerated for up to 1 day.) Set aside.

In a large skillet over medium heat, melt the butter. Add the garlic puree and cumin, stirring to combine. Add the green beans and toss to coat evenly. Add salt and pepper to taste. Cook for 2 minutes, until the beans are fragrant. Transfer to a warmed serving bowl and sprinkle with the lemon juice, if desired. Serve immediately.

*NOTES: Roasted garlic/puree is available in some grocers' produce sections. To roast garlic, slice the top off a head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins. Cut off and discard the stem ends.

Toasting ground cumin releases the spice's natural aroma and oils. Place the ground cumin in a dry skillet over medium heat and cook for 2 minutes, until fragrant.

Per serving: 51 calories, 1 g protein, 6 g carbohydrates, 3 g fat, 8 mg cholesterol, 2 g saturated fat, 52 mg sodium, 3 g dietary fiber

Recipe tested by Yuki Noguchi; e-mail questions tofood@washpost.com

Roasted Rosemary Butternut Squash and Shallots

4 servings

This side dish achieves long-roasted flavor and caramelization in a half-hour's time. Adapted from the November issue of Fine Cooking magazine. To double the recipe, use 2 baking sheets; if roasting both sheets simultaneously, increase the final roasting time to 20 to 25 minutes.

This can be made several hours ahead and reheated just before serving.

3 cups 3/4 -inch diced butternut squash (from a 2-pound squash)

4 medium shallots, cut into quarters

2 tablespoons extra-virgin olive oil

1 teaspoon finely chopped rosemary

1 teaspoon coarse kosher salt, plus more to taste

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

Position a rack in the center of the oven and preheat the oven to 450 degrees.

Distribute the diced squash and quartered shallots in an even layer on a large rimmed baking sheet. Drizzle the olive oil over them and toss to coat evenly. Sprinkle the rosemary, salt, sugar and pepper over the vegetables and toss to coat. Roast for 20 minutes, stir the vegetables and continue roasting for 10 to 15 minutes, or until all the vegetables are tender and lightly browned. Adjust seasoning to taste and serve hot.

Per serving: 124 calories, 2 g protein, 16 g carbohydrates, 7 g fat, 0 mg cholesterol, 1 g saturated fat, 489 mg sodium, 2 g dietary fiber

Recipe tested by Kelly L. Johnson; e-mail questions tofood@washpost.com

Sweet-and-Sour Pumpkin

6 servings

A zippy Italian treatment for your fresh, local pumpkin or squash. Chef Mario Batali likes this as a side dish, as a pasta sauce and even for dessert, with a little sour cream or yogurt. Adapted from "Best of the Best," from the editors of Food & Wine magazine (American Express Publishing, 2006).

This can be made 1 day ahead minus the mint, which should be added after the pumpkin has been reheated.

1/3 cup extra-virgin olive oil

1 1/2 pounds pumpkin, peeled, seeded and cut into 1-inch cubes (may substitute acorn squash)

4 to 6 medium cloves garlic, thinly sliced

1 to 1 1/2 teaspoons crushed red pepper flakes

1/4 cup red wine vinegar

1/4 cup honey

1/4 cup finely chopped mint

Heat the oil in a large skillet over medium-high heat until the oil is smoking. Add the pumpkin and garlic and cook for 6 to 7 minutes or until the pumpkin is light golden brown. Add the crushed red pepper flakes, vinegar and honey, stirring to combine. Bring to a boil, then reduce the heat to medium-low and cook for 12 to 14 minutes, until the liquid has reduced to a syrupy glaze and the pumpkin is tender. Transfer to a serving dish, add the mint and stir to combine. Serve warm.

Per serving: 173 calories, 1 g protein, 18 g carbohydrates, 12 g fat, 0 mg cholesterol, 2 g saturated fat, 2 mg sodium, 1 g dietary fiber

Recipe tested by Kristen Fletcher; e-mail questions tofood@washpost.com