Happy Canadian Thanksgiving to everyone out there!
This year I gave up on the idea of cooking a whole bird. I few years back I tried to make turkey, then chicken, to this year’s minced turkey. I just can’t do it. And I didn’t! Scott, made the turkey’s shepard’s pie and I would say it was the most successful turkey dish made to date!
He then got clever and roasted beets cutting out little flowers from them.
Paired with mixed greens, it made a very lovely beet and crumbled goat cheese salad.
So, what did I do? Well, I saw an amazingly gorgeous Pinterest on parsnip au gratin. It looked so good, I had to try it for myself:
The end product looked so much like potato au gratin my brain couldn’t make the switch. With each bite my brain expected it to taste like creamy, cheesy potato. Instead it would taste like creamy carrot. 😦 At least it took pretty pictures:
Good thing Scott liked it. He has a lot to eat. 🙂
Knowing Scott enjoys panna cotta, I also attempted a pumpkin variant:
You can see in the picture that my mixture separated. The only change I made was to use the 3 sheets of gelatin over the powder. It looked very mixed when I made it so I don’t know what went wrong. The top layer became very thick – almost like plastic, and the inside, whilst creamy, was too creamy for me. I’ll leave this dessert to the experts. :X
I used an entire litre of whip cream for just my part of Thanksgiving dinner. It was too much. I may have ruined whip cream for myself.
The beet cut-outs meant we had a lot of beet scraps to use which Scott blended. So, what do people do with beet mush? According to the internet: make baby food, or pancakes.
Hence, this morning we made these little pink gems:
I made it exactly as this recipe said – ok, I almost did. I used 1% milk, instead of whole. They tasted just like pancakes and were sweeter than the regular variety. Very tasty!
There you have it! We’re done cooking for awhile 😛
Happy Thanksgiving everyone!