Ask An LA Chef: Best Thanksgiving Side Dish Recipes

(credit: Cassandra Walker)

Quinotto with Roasted Root Veggies

For the roasted root veggies:

• 3 tbsp canola oil

• 3 medium red potatoes, cut into 1-inch pieces

• 2 cups fresh whole baby carrots

• 1 lb parsnip, peeled and cut into 1-inch pieces

• 1 turnip, peeled and cut into 1-inch pieces

• 1 cup pearl onions, pealed

• 2 medium parsnips, peeled and cut into 1-inch pieces

• 5 cloves garlic, cut into thin slices

• 1 tbsp chopped fresh rosemary leaves or fresh thyme leaves

• 1 tbsp olive oil

Procedure for roasted root veggies:

• Toss in a bowl and place on a sheet pan.

• Roast in 400 F oven for 30 minutes.

• Take out of the oven and set aside.

For the quinotto:

• 3 cups of cooked quinoa (about 2 1/2 cups)

• 1/4 cup butter

• 3/4 cup heavy cream

• 1/3 cup grated parmesan cheese

• 2 tbsp chopped fresh parsley

• Salt and pepper to taste

Procedure for the quinotto:

• Add quinoa to non-stick pan (high heat).

• Add the butter and cream to quinoa and constantly stir.

• Once cream and butter are melted, add the rest of the ingredients.

• Once thick, add the roasted root vegetables so they can get hot.

• Place in a serving dish and sprinkle with fresh parsley.

Related:;LA Restaurants With Light, Healthy Menus

Source : http://losangeles.cbslocal.com/top-lists/ask-an-la-chef-best-thanksgiving-side-dish-recipes/

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