Parsnip Pumpkin Bake

Parsnip Pumpkin Bake

It’s always on everyone’s mind during the holidays…..what to cook and serve?  Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table along side your roast turkey or ham. It uses freshly grated sugar pumpkin, is sweet and savoury with a crunchy nutty topping, making it the perfect side for your roasted meats.  Its sweetness is a great match with ham yet the savoury earthy and buttery taste will be a hit with your turkey.

It’s hard to go wrong with this great side dish with its minimal ingredients, simple preparation and make ahead ability. It’s easy and yummy, which should be on everyone’s table not only for guests but for hosts trying to keep their sanity over the holidays.  Regardless of the dishes you choose to make and share with your loved ones, have a wonderful Thanksgiving!

Recipe source for Parsnip Pumpkin Bake:  Compelled To Cook

Parsnip Pumpkin Bake
Print Recipe
    Servings Prep Time
    6-8 people 15 minutes
    Cook Time
    35 minutes
    Servings Prep Time
    6-8 people 15 minutes
    Cook Time
    35 minutes
    Parsnip Pumpkin Bake
    Print Recipe
      Servings Prep Time
      6-8 people 15 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6-8 people 15 minutes
      Cook Time
      35 minutes
      Ingredients
      Parsnip Pumpkin Bake
      Servings: people
      Instructions
      Parsnip Pumpkin Bake
      1. Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
      Topping
      1. Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
      Recipe Notes

      Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.

      Recipe Source:  Compelled To Cook

      Peppery Leek Flatbread

      Peppery Leek Flatbread

      Not that you need a reason to love hot crispy bread oozy with cheese but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners. Peppery Leek Flatbread using Jungle Farm leeks is super easy using pre-made bread dough, but for those of you who have more time try the version with homemade dough. Either way you choose to go it’s a great crispy, cheesy side hot from the oven.

      I like to make fresh dough using a stand mixer fitted with a dough hook.  It makes having fresh dough easy for recipes like this Peppery Leek Flatbread.  As easy and manageable as I believe it is to make the dough from scratch I know time is a precious commodity and therefore have included a variation using pre-made frozen bread dough.  Making meals day in and day out for your family can be daunting, so I would rather you have cheesy hot bread from purchased dough rather than no bread at all.  The reality is that sometimes convenience trumps homemade.  I’m okay with that.

      This recipe using pre-made dough or homemade dough makes two flatbreads that serve 3-4 people each depending on appetites. Any leftovers can be warmed and topped with a runny egg or be a side to your salad. The overdose of freshly cracked pepper marries well with the subtle sweetness of the sautéed leeks and the cheese brings creaminess and salt, and let’s faces it, cheese makes everything better. I love this Peppery Leek Flatbread because frankly, I’m to crispy and cheesy like a dog is to a cheese wrapper. Yup, a complete lover of the crispiest, cheesiest bite and I can get my fill with Peppery Leek Flatbread. Enjoy!

      Peppery Leek Flatbread
      Print Recipe
        Servings
        6-8 people
        Servings
        6-8 people
        Peppery Leek Flatbread
        Print Recipe
          Servings
          6-8 people
          Servings
          6-8 people
          Ingredients
          Leek and cheese topping using either dough method
          Using homemade dough
          Using pre-made dough
          Servings: people
          Instructions
          leek topping using either dough method
          1. Preheat oven to 450℉, position two oven racks in the most central oven positions. Rinse leek thoroughly, making sure to rinse any loose leaves. Trim ends of leek and cut into 1/8' slices. In a medium size skillet heat 2 tbsp olive oil over medium heat. Add leeks and 1/4 tsp salt and sauté until starting to soften, but do not brown, approximately 4-5 minutes. Remove from heat and set aside.
          using homemade dough
          1. In the bowl of a stand mixer fitted with a dough hook, stir together water, yeast and sugar. Allow to ferment for 5-10 minutes. Stir in 1 cup of flour, 2 tbsp olive oil, black pepper and salt. Knead on low adding remaining flour by the 1/4 cup, allowing each to be absorbed before adding more. Knead for about 7 minutes or until dough is smooth and pulls away from the side of the bowl. Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel. Allow to rise in a warm draft free area until double in size, approximately 1 hour. Knead dough with your hands 2-3 times to deflate and divided into two rounds.
          2. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
          3. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
          using pre-made dough
          1. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, combine dinner rolls into one ball. Flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
          2. Sprinkle half the ground black pepper evenly over each dough round. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
          Recipe Notes

          Sand tends to be stuck in between the leek leaves so be sure to rinse very well. Alternatively you can rinse the leek whole, slice and rinse slices in a colander.  This recipe makes two 9"x7" flatbreads. You can easily cut recipe in half to make only one.  Roll extra room temperature dough into a ball, flatten slightly, wrap well and freeze for use later.

          Recipe Source:  Compelled To Cook