Thanksgiving Side Dishes

What's Thanksgiving without side dishes?!

Creamed Spinach
2 10-oz bags fresh spinach, rinsed, drained and chopped

2 Tbsp butter
2 Tbsp olive oil
2 cups milk
1 tsp mustard
1 tsp garlic powder
½ cup French Fried Onions

Preheat oven to 400F. Make the white sauce by melting the butter in the oil, and sautéing the flour in the oil until bubbly and beginning to brown – about 5 minutes. Add the milk and whisk together until thick and creamy.

Meanwhile, wilt the spinach in just a bit of water, until soft. Drain well. Mix with the cream sauce and pour into a baking dish. Top with the onions. Bake about 20-30 minutes until hot and bubbly.

Sweet Potato and Carrot Puree
2 large sweet potatoes, peeled and cubed
3 large carrots
3 Tbsp butter
1 Tbsp sugar
¼ cup half-and-half
fresh nutmeg

Preheat oven to 400F. Simmer the sweet potatoes in salted water, enough to cover, just until soft. Drain.

Meanwhile, steam the carrots in ¼ cup water for about 5 minutes, then uncover. Add the butter and sugar and cook for about 10-15 more minutes, until the carrots are very tender, and beginning to caramelize. Salt and pepper to taste.

Mix the sweet potato and the carrots in a food processor with the half-and-half. Use a microplane to scrape in a dash of fresh nutmeg. Puree mixture, scraping down the sides from time to time. Transfer to a casserole dish and bake for about 20 minutes.