Victorian Thanksgiving Recipes – Sides


1 lb       fresh asparagus
½ head lettuce, washed
1 small  onion, freshly chopped
½ pt      vegetable or chicken stock (900 ml)
1 oz       butter (25g)
¾ oz     plain flour (18g)
2           egg yolks
2½ oz   double cream (75ml)
salt and black pepper
Cut off the tips of the asparagus and reserve for garnishing.  Trim the asparagus and cut into 1” pieces.  Shred the lettuce finely, and then put it with the asparagus and onion in a pan.  Pour the stock in, cover the pan and simmer gently until the asparagus is tender.  Put through a blender or food processor to make a puree.  Steam or simmer the asparagus tips very gently until tender, drain and reserve. Rinse out the pan, and then make a roux with the butter and flour and stir into the puree.  Season well, then gently bring to a boil and simmer for a further 2-3 min.  Mix the egg yolks and cream together and stir into the soup.  Reheat carefully without boiling, taste and adjust seasoning as necessary.  Add reserved asparagus tips and serve hot.


5            large sweet potatoes, scrubbed, left unpeeled, and cut into ½” slices
2 tbsp    olive oil
4 tbsp    unsalted butter, melted
coarse salt for sprinkling the potatoes
Preheat oven to 400°F. In a small bowl whisk together the oil, butter, salt and pepper to taste. Arrange the potato slices on a baking pan in rows.  Brush them with the oil mixture.
Bake at 400°F for 20 – 25 minutes turning them once. They are ready when they are golden and crisp.




CWIKLA (Polish red beet and horseradish relish)

4-5           cooked and peeled red beets, grated
3 tbsp      brown sugar (or white, or honey)
2 tbsp      apple cider vinegar (or white)
2-3 tbsp  prepared horseradish
black pepper (optional)
Just mix the ingredients together.
You can adjust the amounts of sugar, vinegar and horseradish to taste!
Some people add a small amount of caraway seed (tsp or so) as well, if that is your taste.



1 large   cauliflower, cut into florets
2 tbsp    butter
2 tbsp    flour
1 cup      milk
1 cup      shredded cheddar cheese
freshly ground pepper

Steam cauliflower florets until tender, about 10 minutes. Preheat oven to 400°F and butter a casserole dish. Melt butter over medium heat in a saucepan. Whisk in flour until well mixed. Whisk in milk and simmer until slightly thickened. Remove from heat and stir in cheese until smooth. Spread cauliflower in the casserole dish and pour the cheese sauce on top. Grind some pepper over the top. Bake for 30 minutes, cool slightly and serve.

Author: LivingSpaces

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