Vegetarian Thanksgiving from Cooking Light/article. Recipes in seperat e posts

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Vegetarian Thanksgiving from Cooking Light

 

Here's a meat-free feast that can take center stage at any

celebration.

 

Vegetarian Thanksgiving Menu

Belgian Endive-and-Apple Salad

Lentils with Carrots

Braised Shallots and Fall Vegetables with Red Wine Sauce

Celeriac Purée

 

Come the holidays, we want to fuss a bit in the kitchen. It's the

perfect season to pull out the stops, to take on cooking projects that

are more time consuming than usual. Certainly they stand apart from

the everyday meals we cobble together day in and day out. This is the

time for a splurge.

 

But it's not the time for hassle, so just follow our easy countdown to

Thanksgiving dinner.

 

Up to 3 days ahead:

 

For the main course, prepare the Red Wine Sauce and cook the Lentils

with Carrots. Cover and store in the refrigerator

 

For the Belgian Endive-and-Apple Salad, whisk the ingredients for the

salad dressing. Store in the refrigerator.

 

Thanksgiving Day, several hours before serving:

 

For the Belgian Endive-and-Apple Salad, toss the julienned apple with

the salad dressing.

 

For the main course, peel shallots, and cut the carrots and mushrooms.

 

For the Celeriac Puree, chop the leeks, celeriac, and potatoes; place

in a saucepan and cover with water.

 

One hour or less before serving:

 

Finish preparing the Braised Shallots and Fall Vegetables with Red

Wine Sauce.

 

Prepare Celeriac Puree; keep warm.

 

For the Belgian Endive-and-Apple Salad, slice the endive; toss with

apple mixture.

 

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