Simple Veggie Sides For Thanksgiving

Simple Polenta
8 cups water
2 cup Waimānalo Gold cornmeal
Kosher salt
Butter to finish

Bring water to a boil in a large saucepan. Stir the water as you gently pour in the cornmeal. Add a generous pinch of salt, stir for another minute, and reduce to a slow simmer. Cook, stirring frequently, for 20-25 minutes or until thickened. Salt to taste and add a few knobs of butter to finish.

Polenta can be made an hour or two ahead of time. Reheat gently over low heat, stirring frequently to prevent sticking.

Chimichurri

While certainly not traditional to Thanksgiving, chimichurri adds a welcome pop of flavor to turkey and starchy dishes. 

1 bunch parsley
Leaves from 2-3 sprigs of oregano
1 clove garlic, finely grated or mashed to a paste
Juice of 1 lemon
1/2 cup extra virgin olive oil

Chop the parsley (everything except any very tough stems) and oregano until fine. Stir in the garlic, lemon juice, and a generous pinch of salt. Stir in the olive oil.

Can be made a few hours ahead of time.  

Sautéed Aliʻi Mushrooms With Thyme Truffle Butter

Use Aliʻi mushrooms, halved cremini mushrooms, or a combination. 

2 Tbs. Naked Cow Black Truffle Butter
2, 4 oz packages Aliʻi mushrooms, cut into 1” chunks
Few sprigs of fresh thyme 
Kosher salt

Heat a small sauté pan over medium heat. When hot, add the butter and let melt. Add the mushrooms and stir to combine. Strip the leaves off of the thyme sprigs directly into the pan and sprinkle with a little salt. Cook, stirring frequently, until the mushrooms have softened and are golden on the edges.

Winter Fruits Salad

Showcase local citrus with this easy and colorful layered salad. Choose a few varieties for color and shape.

4-5 citrus fruits, peeled and sliced crosswise into rounds
Maru persimmons, sliced crosswise into rounds
Fennel bulb, very thinly sliced
Fennel fronds for garnish

Arrange the citrus and persimmons in an overlapping pattern on a large plate. Sprinkle with the sliced fennel and a few fennel fronds. 

Serve with a citrus vinaigrette or a simple drizzle of extra virgin olive oil and salt.

Okinawan Sweet Potato Mash

I use an Instant Pot, as it eliminates the need to babysit a pot and it frees up a burner. However, you can also steam the potatoes in a pot on the stovetop. 

4 lbs Okinawan sweet potatoes
1” piece of fresh ginger, peeled and finely grated
1 can coconut milk
1 tsp kosher salt

Cut sweet potatoes crosswise into 1.5” thick slices (no need to peel). Set a steamer basket or rack in the pot, add 1 cup of water, and add the cut potatoes. Cook under pressure for 10 minutes. Release pressure and let cool slightly. Peel off and discard skins from the potatoes, remove the rack and remaining water, and return the peeled potatoes to the pot.  

While the potatoes are cooking, combine the ginger, coconut milk, and salt in a small saucepan. Bring to a simmer over medium heat and cook gently for 5 minutes. Remove from heat. 

Pour infused coconut milk over potatoes and mash to your preferred degree of smoothness or chunkiness. Adjust salt to taste. 

If making ahead, use the IP Keep Warm feature to do just that.

Roasted Root Veggies

You can use any combination of roots and squashes for this recipe! Tender carrots with tops, as shown in this photo, are also a nice variation. I don’t bother to peel anything, as the skins will tenderize during cooking. 

1 pkg (12 oz) Par-cooked Pala‘ai (Kabocha Squash)
5-6 organic Hakurei turnips
5-6 purple radishes
Macadamia nut, sunflower, or extra virgin olive oil
Kosher salt

Heat oven to 400F.

Cut veggies into 1.5” chunks, toss in oil, and spread on a rimmed baking sheet. Be sure not to crowd the pan, as it’ll prevent the veg from browning. Sprinkle with salt. Bake for 40 minutes, turning once during baking, or until veggies are tender and golden.

Serve warm or at room temperature.