Thanksgiving's a hop (Monday), skip (Tuesday), and jump (Wednesday) away, and we're getting our kitchen in order!
We already dished the deets on T-Day mains in an earlier post, but now it's time to start talking (not taking) sides. After all, no turkey (or meaty main) is an island. Accompaniments must always follow. In droves. If nothing else, mashed potatoes and greens are non-negotiable.
Saving you the hassle of having to peel, shell, and chop your veggies are @leangreen_in's ready-to-cook blanched and frozen vegetables that are free of preservatives and full of essential nutrients, perfect for quick, breezy roasts. With your potato mash, too, keep it simple; don't overthink and don't overcomplicate.
Ingredients:-
- Potatoes, 1kg
- Lean Green Frozen Broccoli, 1 packet
- Lean Green Frozen Garlic, 1 packet
- Lean Green Frozen Peas, 1 packet
- Butter, 200g
- Salt and Pepper, to taste
Method:-
For the Mashed Potatoes:
• Peel the potatoes and cut into 1" pieces. Place in a large saucepan with enough salted water and bring to a boil. Cook, uncovered, until easily pierced with a fork. Once done, drain the water and let cool.
• Put potatoes to medium heat. Add reserved cooking water, butter, and oil. Mash and season with salt and pepper. Transfer to a bowl and cover to keep warm.
For the Roasted Veggies:
• Transfer the broccoli to a rimmed baking sheet, toss with oil, and season with salt and pepper. Roast in the oven until tender and browned in spots.
• Repeat with the peas and garlic.
Now, gently ease those roasted veggies into that bed of fluffy, lighter-than-air mash, top with some melted butter, and you've got yourself a Thanksgiving Veggie Mash that might just steal your turkey's thunder!
#ThanksgivingMeal #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #CookSmart #ReadyToCook #FrozenVeggies #MashedPotatoes #Food #Foodies #FoodLover #InstaFood #FoodFood #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood
Thanksgiving's a hop (Monday), skip (Tuesday), and jump (Wednesday) away, and we're getting our kitchen in order! We already dished the deets on T-Day mains in an earlier post, but now it's time to start talking (not taking) sides. After all, no turkey (or meaty main) is an island. Accompaniments must always follow. In droves. If nothing else, mashed potatoes and greens are non-negotiable. Saving you the hassle of having to peel, shell, and chop your veggies are @leangreen_in's ready-to-cook blanched and frozen vegetables that are free of preservatives and full of essential nutrients, perfect for quick, breezy roasts. With your potato mash, too, keep it simple; don't overthink and don't overcomplicate. Ingredients:- - Potatoes, 1kg - Lean Green Frozen Broccoli, 1 packet - Lean Green Frozen Garlic, 1 packet - Lean Green Frozen Peas, 1 packet - Butter, 200g - Salt and Pepper, to taste Method:- For the Mashed Potatoes: • Peel the potatoes and cut into 1" pieces. Place in a large saucepan with enough salted water and bring to a boil. Cook, uncovered, until easily pierced with a fork. Once done, drain the water and let cool. • Put potatoes to medium heat. Add reserved cooking water, butter, and oil. Mash and season with salt and pepper. Transfer to a bowl and cover to keep warm. For the Roasted Veggies: • Transfer the broccoli to a rimmed baking sheet, toss with oil, and season with salt and pepper. Roast in the oven until tender and browned in spots. • Repeat with the peas and garlic. Now, gently ease those roasted veggies into that bed of fluffy, lighter-than-air mash, top with some melted butter, and you've got yourself a Thanksgiving Veggie Mash that might just steal your turkey's thunder! #ThanksgivingMeal #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #CookSmart #ReadyToCook #FrozenVeggies #MashedPotatoes #Food #Foodies #FoodLover #InstaFood #FoodFood #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood
