Our Thanksgiving box this year features:
- Our favorite, all-homemade pumpkin pie recipe
- Sweet potato and red valerie potato bake
- Roasted fall root soup
Our Favorite, all-Homemade Pumpkin Pie Recipe
For the filling:
- 16 oz pumpkin (roast your pumpkin at 350 degrees until soft. Then scoop out and mash/blend with an emersion blender)
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp fresh ginger, grated
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 eggs (beaten)
- 1⁄2 tsp vanilla extract
- 1-12oz can evaporated milk
For the crust:
- 12 oz (approx. 45-50) gingersnap cookies
- 2 Tbsp light brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- Make the gingersnap crust: Preheat the oven to 350 degrees F.
- In a food processor, pulse together the gingersnap cookies and brown sugar until youhave a coarse crumb.
- Add the ginger and cinnamon and pulse once or twice to combine.
- Pour in the melted butter and pulse until combined.
- Spoon the crumbs into a ungreased 9-inch pie pan and use your fingers to gently dividethe mixture into an even layer on the bottom and sides of the pan.
- Bake for 8 minutes, then remove from the oven and let cool for 10 minutes.
Meanwhile, make the pumpkin filling:
- Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5minutes, stirring regularly, until smooth and glossy.
- Remove from the heat and slowly stir in the condensed milk, whisking until completelycombined.
- Whisk in the vanilla and eggs until combined.
- Pour the filling into the pie shell.
- Bake for 40-50 minutes, until the filling is mostly set (the center will still be slightlyjiggly).
Sweet Potato and Red Valerie Potato Bake
- 2 Tbsp olive oil
- Shallots, sliced thin (feel free to add onions too if you have them laying around!)
- 1 teaspoon fresh thyme, minced + sprigs
- 1/2 teaspoon salt
- Sweet potatoes sliced into 1/8-inch thick rounds (mandolin time!)
- Valerie potatoes, peeled, and sliced into 1/8-inch thick rounds
- 2 Tbsp melted butter
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- Slice the shallots and caramelize in a pan with olive oil until golden brown.
- Slice the potatoes into 1/8 rounds (Place the slices in a bowl of water while you are prepping them to prevent them for discoloring).
- Drain the slices, place them in a bowl.
- Place the caramelized shallots in an even layer over the bottom of a 9×12 rectangular or oval casserole dish.
- Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
- Brush with melted butter, sprinkle with salt and pepper.
- Cover with foil and bake in a 400°F oven for 45 minutes, until the potatoes are cooked through.
- Remove foil, bake uncovered for 15 minutes more, until the edges are crispy.
Roasted fall root soup
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 TBSP butter
- 3 jerusalem artichokes
- 3 large carrots
- 1 celeriac
- 4 cups vegetable stock
- salt and pepper to taste
- 1/4 cup parsley, finely chopped
- Yogurt or sour cream for topping (optional)
- Sauté the onion in the oil and the butter until soft.
- Chop artichokes, carrots and celeriac into 1-inch cubes.
- Sauté with the onion for 5 minutes
- Add the stock and simmer for 20 minutes.
- Purée in a blender or with immersion blender and season with salt, pepper and parsley
- Top with yogurt/sour cream and parsley.