Thanksgiving Side Dishes with Herbs

Guest Author - Michelle Anderson

Although the turkey usually takes center stage on the thanksgiving table side dishes, condiments and desserts can also be spectacular. Herbs are wonderful additions to your side dishes adding subtle or bold flavors depending on the herb. These recipes can become family favorites and a cherished part of your holiday tradition.

Sweet Potatoes with Ginger

3 pounds sweet potatoes, peeled and cubed
1/2 cup brown sugar
3 tablespoons grated fresh ginger
2 tablespoons butter
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Salt to taste

1. Boil sweet potatoes until soft


2. Mash potatoes until smooth with brown sugar and butter


3. Stir in ginger, cardamom, salt and pepper


4. Spoon into serving dish and dot with butter

Red potatoes with Herbs

2 pounds red potatoes, washed, peeled and halved
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1 1/2 tablespoon fresh dill, finely chopped
1 Tbsp chopped fresh curly leaf parsley

1. Put potatoes in a large pot of cold water


2. Bring to a boil, and cook tender


3. Drain


4. Transfer to serving bowl


5. Add butter, season with salt and pepper and toss with herbs

**leave skin on if fingerlings or new potatoes for gorgeous presentation**
Thyme Infused Crème Caramel
1/2 cup white sugar
2 tsp water
10 sprigs of Fresh Thyme
4 cups half and half cream
2 large eggs
4 large egg yolks
1/3 cup sugar

1. Preheat oven to 325 F


2. Place 8 ramekins in pan large enough to hold them


3. In small thick bottomed pot combine water and sugar


4. Bring to boil, stirring, until dark golden. **BE VERY CAREFUL**


5. Pour caramel into bottoms of ramekins, dividing equally


6. Swirl to coat sides using oven mitts to hold the ramekins


7. In medium pot combine thyme and cream


8. Simmer for 15 minutes until cream is flavored with thyme


9. Remove from heat and cool


10. In medium bowl whisk eggs, egg yolks and sugar until combined


11. Whisk the warm cream into the egg mixture


12. Strain custard into ramekins evenly


13. Place back in pan and fill pan with enough warm water to reach halfway up ramekins


14. Cover with foil and very carefully, without tilting place pan in preheated oven


15. Bake 45 minutes or until set


16. Cool completely in fridge and run a knife around edges to release


17. Turn ramekin out onto dessert plate