To finish, drain rutabagas, then return to the same pot and mash to a coarse puree. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add whipping cream, butter and thyme. Mix in the 3 roasted, cubed pears and any juices from baking sheet. Taste for salt and pepper. Remove to a large heated bowl and garnish with the roasted pear wedges. Makes 8 servings.
This makes 'em sit up and take notice. We combine baking potatoes with root vegetables to create savory pancakes that are yummy on their own, but you can always use a bit of your turkey gravy drizzled over them.
The latkes can be made ahead and re-heated gently for about 5 minutes. (Even if you're letting the turkey rest a while before you carve it (and you should), there'll probably be enough heat left in the oven to re-warm the latkes.
5 cups shredded baking potato (about 2 large), no need to peel, just scrub
2 and 1/2 cups shredded parsnips
2 and 1/2 cups shredded (peeled) sweet potatoes
1 teaspoon salt
2 cups chopped onion
1/2 cup flour
1/2 teaspoon black pepper
4 large egg whites, beaten
About 1/3 cup (6 tablespoons) peanut oil, for frying
In a colander lined with paper towels, combine baking potatoes, parsnips, sweet potatoes and salt. Let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Squeeze again, using more paper towels if need be. In a large bowl, combine potato mixture with onions, flour, pepper and egg whites.
In a large, nonstick skillet, over medium-high, heat about 2 tablespoons of the oil. Spoon about 1/3 cup batter for each of 4 latkes into pan. Cook 4 minutes on each side, until nicely browned. Remove to paper towel-lined baking sheet to drain. Repeat procedure with remaining batter, adding more oil as needed. When ready to serve, arrange on a pretty platter. Makes about 16 ( 2 latkes per serving). Serves 8.