Source of Recipe
List of Ingredients
Thanksgiving Vegetable Platter
5 medium-size fennel bulbs (about 2 1/2 pounds)
8 medium-size yellow onions (about 1 1/2 pounds)
3 medium-size acorn squash (about 1 pound each)
3 16-ounce bags carrots
1/4 cup peach preserves
2 tablespoons lemon juice
3 16-ounce cans whole beets
parsley sprigs for garnish
1. Preheat oven to 450 degrees F. Cut off root ends and stalks from fennel bulbs; cut each bulb lengthwise into quarters. Trim root ends from onions.
Cut each onion in half through root end; peel onion halves. In large roasting pan (17" by 11 1/2"), toss fennel and onions with 2 tablespoons salad oil and 1 1/2 teaspoons salt; roast 1 hour or until tender and lightly browned,
2. Meanwhile, cut each acorn squash lengthwise in half; discard seeds. Cut each half lengthwise into thirds. In large roasting pan or jelly-roll pan, toss squash with 2 tablespoons oil and 1 teaspoon salt. Roast squash in oven with fennel and onions 45 minutes or until tender.
3. While squash is cooking, peel carrots. In 12-inch skillet over
medium-high heat, in 2 tablespoons hot salad oil, cook carrots and 1
teaspoon salt, turning them occasionally, until carrots are lightly browned. Add 1/4 cup water; reduce heat to low; cover and simmer 10 minutes or until carrots are tender.
Remove skillet from heat.
4. In small saucepan over medium heat, heat peach preserves and lemon juice until preserves melt. Drain beets. Arrange fennel, onions, acorn squash, carrots, and beets on very large platter. Pour preserves mixture over vegetables; garnish with parsley sprigs. If not serving right away, cover to serve at room temperature later.