A creamy-luscious purée of carrots and cream, laced with fresh rosemary. This is a show-stopping side dish, one of my very favorites on A Veggie Venture. 2006 Original: Butter. Cream. Brown sugar. Ya gotta love what they do for vegetables, too. Here, they create an utterly delicious smooth-as-silk carrot puree that's sublime in its simplicity: sweet but not over the top-ly so, creamy but not tongue-thickening. It is smoother than mashed potatoes, so creates another texture for Thanksgiving tables. I'd also make it in a heartbeat as a creamy base for roasted pork or beautiful grilled chops. 2006 Update: These oh-so-smooth carrots paired beautifully with a smoked ham for our Christmas dinner in 2006. The recipe is one of my very favorite recipes on A Veggie Venture. People really love these carrots! 2012: All these years later and Creamy Carrot Pureé still remains a favorite. It's rich but not over-the-top rich. People take one bite and say, "These are carrots? W

It's Quick Supper time over at Kitchen Parade, where "quick" means easy on the clock plus easy on the budget, the waistline and the dishwasher. No wonder Quick Suppers are Kitchen Parade favorites! This week's column features juicy, flavorful thick chops tucked into good sauerkraut with onion and apple. Not excited about sauerkraut? You'll still want to check out the pan-frying technique that yields moist and delicious chops. Anyone hungry? Here's the recipe! ♥ ♥ ♥ ♥ ♥ ♥ Are you looking for Thanksgiving vegetables? A Veggie Venture will publish more Thanksgiving recipes on Monday but til then, check out this great collection . ♥ Welcome to new e-mail subscribers to A Veggie Venture! What is Kitchen Parade, you ask? It's the published newspaper column that my Mom started when I was a baby and that I've been writing since 2002. Kitchen Parade is known for great recipes for all courses , with lots of Quick Suppers , family favorites and kitchen t

And so the quest for Thanksgiving vegetables continues! From now until Thanksgiving, I'm collecting vegetable recipes perfect for Thanksgiving tables. So far, I've collected recipes for green beans and Brussels sprouts and potatoes and ... and ... more to come ! Today's featured vegetable is the 'oddball', that is, any out-of-the-ordinary vegetable whose appearance might be welcome on Thanksgiving tables. First up ... the sunchoke, also called the Jerusalem artichoke, used in a simple salad, almost a slaw. It's nothing more than sunchokes from fall farmers markets, turnip and carrot in a simple vinaigrette. It doesn't stand up and shout, there will be no moaning or exclaiming. But it's very good, an earthy respite from the rich- and strong-flavored dishes for which Thanksgiving is famed. TO MAKE AHEAD ... Assemble the salad the morning of (or late the day before) You might stir in the dressing an hour or so before serving but here, it kept in the

Savoy cabbage cooked slowly with bacon, pancetta or proscuitto. Especially good when made ahead. There's just something other-worldly about savoy cabbage, the crinkly-wrinkly still somehow perfect-looking cabbage. This 'smothered' treatment, traditional in Italian cuisine, is completely delicious. If you're looking for a savory Thanksgiving vegetable to pair with sweet potatoes, this would be a great pick. I found savoy cabbage at Whole Foods but it might not be available everywhere, even in good grocery stores. Could green cabbage be substituted? Yes, I think so but I wouldn't recommend a bag of shredded cabbage, its texture is too fine for this dish. DECEMBER 2006 UPDATE I made this again for a holiday meal and was even more impressed with the make-ahead versatility of this dish. Because my favorite Italian grocery, Viviano's, had experienced a huge Christmas rush and was out of pancetta, I used thicker-cut proscuitto and liked this just as much. RECIPE for S

Everybody's favorite mashed potatoes drizzled with a vegetarian or vegan gravy, just onion and apple simmered until soft in apple cider. Fresh ginger gives this plant-based gravy a lovely kick, fresh sage makes it all savory. Easy enough for a weeknight suppers, special enough for a vegetarian Thanksgiving. Fresh & Seasonal. Easy to Make Ahead. Weeknight Easy, Weekend Special. Perfect for a Vegetarian Thanksgiving. Easily not just vegan, Vegan Done Real . Naturally Gluten Free.

For all the thousands of gratin recipes, I had trouble finding one with greens that appealed. Here was the vision: something rich and cheesy contrasting with spare and slightly bitter greens. And that's what turned out, except for the cheesy part: do add a good measure of Gruyere or another rich cheese. RECIPE for GRATIN of GREENS Hands-on time: 20 minutes Time to table: 90 minutes - 2 hours Makes about about 7 cups FLASH COOK the GREENS (aka Greek Greens ) Salted water About 3 pounds of mixed bitter greens, including the stems (these were turnip, radish and beet) Bring a big pot of water to boil. While it does, wash the greens very well. Trim the rough ends, then cut the thin stems (the ones up to a half-inch in width) into half-inch lengths and set aside. Cut the leaves into one-inch strips and set aside separate from the stems. Drop the stems into the boiling water and let cook until just-cook, three to five minutes. Remove from the water with a slotted spoon and place into a co

It's beginning to feel a lot like ... chili weather! And this week's Kitchen Parade column has a recipe for the kitchen classic, white chicken chili. It's a lighter version, with lots of vegetables added for good measure. It'll fill your house with the lovely scent of home-cooked goodness ... NEW! Never miss a Kitchen Parade recipe! Just click over to Kitchen Parade , then add your e-mail address to the Never Miss a Recipe box on the right. (For new e-mail subscribers to A Veggie Venture: first, thank you! I f you'd like to receive complete Kitchen Parade columns and recipes rather than a quick introduction like this from A Veggie Venture, you will need a separate subscription ...) (c) Copyright 2006 Kitchen Parade